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In the realm of healthy eating, finding a dish that combines flavor, nutritional value, and versatility can be a challenge. Enter the Spicy Hatch Chili Sweet Potato Wraps—a culinary creation that not only excites the palate but also nourishes the body. This recipe is an excellent choice for anyone seeking a plant-based meal that’s both satisfying and packed with vibrant flavors. With the sweet earthiness of roasted sweet potatoes, the distinctive heat of Hatch chilies, and the creaminess of avocado, these wraps are a delightful fusion that will appeal to both vegetarians and meat-lovers alike.

Spicy Hatch Chili Sweet Potato Wraps

Discover the vibrant flavors of Spicy Hatch Chili Sweet Potato Wraps, a healthy yet satisfying plant-based meal. This delicious recipe blends roasted sweet potatoes, spicy Hatch chilies, and creamy avocado for a colorful and nutritious dish. Packed with protein from black beans and loaded with vitamins, these wraps are perfect for lunch, dinner, or a creative snack. Customize them to suit your taste and enjoy a delightful fusion of flavor and health in every bite.
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Ingredients
  

2 medium sweet potatoes, peeled and cut into 1-inch cubes

1 tablespoon extra-virgin olive oil

1 teaspoon smoked paprika for a rich flavor

1/2 teaspoon ground cumin for warmth

1/2 teaspoon chili powder for an added kick

Salt and freshly ground black pepper, to taste

1 cup fresh Hatch green chilies, roasted and diced (or use canned if fresh is unavailable)

1 cup canned black beans, rinsed and drained thoroughly

1/2 cup corn kernels (fresh or frozen)

1 ripe avocado, sliced into thin wedges

1 cup fresh spinach or kale leaves, loosely packed

4 large whole wheat tortillas for wrapping

1/2 cup Greek yogurt or sour cream for topping

Juice of 1 lime for freshness

Fresh cilantro leaves, for garnish

Instructions
 

Roast the Sweet Potatoes: Begin by preheating your oven to 400°F (200°C). In a large mixing bowl, combine the cubed sweet potatoes with olive oil, smoked paprika, ground cumin, chili powder, and a pinch of salt and pepper. Toss well to evenly coat all the sweet potato pieces. Spread the seasoned sweet potatoes onto a baking sheet lined with parchment paper in a single layer. Roast them in the preheated oven for about 25-30 minutes, tossing halfway through, until they are tender and have developed a slight caramelization.

    Prepare the Filling: Once the sweet potatoes are done roasting, transfer them to a large mixing bowl. Add the diced Hatch chilies, rinsed black beans, corn kernels, and the juice of 1 lime. Gently fold the mixture together until all ingredients are combined and well mixed. Taste and adjust the seasoning with additional salt and pepper if necessary.

      Assemble the Wraps: Take a large whole wheat tortilla and lay it flat on a clean surface. In the center of the tortilla, spoon a generous amount of the sweet potato mixture. On top of the sweet potato filling, add a few slices of avocado and a handful of fresh spinach or kale leaves.

        Wrap It Up: To create the wrap, fold the two sides of the tortilla inward over the filling. Then, starting from the bottom, roll the tortilla tightly away from you, securing the filling inside. Repeat this process with the remaining tortillas and filling.

          Serve: With a sharp knife, slice each wrap in half diagonally to create visually appealing portions. Arrange the wrapped halves neatly on a serving platter. For an extra touch, drizzle Greek yogurt or sour cream over the wraps and sprinkle fresh cilantro on top for garnish. These wraps are delicious served warm or at room temperature!

            Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings