Mexican sweet potato and bean wrap

(12 ratings)
Mexican sweet potato and bean wrap
Mexican sweet potato and bean wrap
  • Serves: 4

  • Prep time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

These wraps are a great veggie recipe. The addition of sweet potato means they are filling and great for using up leftover vegetables. Tins of mixed beans are a great cupboard staple; they’re already cooked so no need to soak them overnight. We rely on bread so much, so it’s great to use wraps as a tasty alternative for sandwiches.


  • 1 large sweet potato, baked whole and left to cool
  • 1tsp mexican seasoning
  • 100g cheddar cheese, grated
  • 1 tin of mixed beans, drained and rinsed
  • 1 hot house lettuce
  • 4tbsp mayonnaise (optional)
  • 4 tortilla wraps

If you can’t find Mexican seasoning, use a little of chilli, cumin and garlic powder for a similar flavour.


  1. Cut the sweet potato lengthways and scoop out the soft filling into a bowl. Mix the potato with the cheese and Mexican seasoning and share the mixture between the 4 wraps.
  2. Next add the lettuce and a spoonful of the mixed beans and 1tbsp of mayonnaise if using. Roll the filling in the wrap and cut in half.

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