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Sweet Potato And Black Bean Salad Wrap

Sweet Potato and Black Bean Wrap

Sweet Potato And Black Bean Salad Quick Easy And Refreshing, Excellent Recipe To Have On Stand By
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Lunch
Cuisine New Zealand
Servings 4 People
Calories 373 kcal


Black Bean Mix

  • 300 grams Dried Mexican black beans - no time, use canned
  • 300 grams Dried chickpeas - no time, use canned
  • 2 each Sweet potatoes aka kumara - peeled and diced
  • 1 each Red pepper aka capsicum - seeds removed and sliced
  • 2 cloves garlic - crushed
  • ½ tsp Himalayan pink salt and freshly ground black pepper

Salad Ingredients

  • 2 each Shallots - peeled and thinly sliced
  • 2 each Tomatoes - diced
  • 2 each Avocados
  • Iceberg lettuce - sliced
  • Cilantro aka coriander
  • 2 each Red Mexican cayenne chilies


  • 4 each Square wraps
  • 200 grams Sour cream
  • Himalayan pink salt and freshly ground black pepper
  • Rice bran or vegetable oil


Black Beans and Chickpeas

  • In separate bowls place the black beans and chickpeas, cover with water, and place into the fridge overnight.
    The next day drain off the water, place the chickpeas and black beans into separate pots add a pinch of salt, and cover with water.
    Bring to the boil and simmer until they are soft. They should easily be crushed under a spoon.
    When they are done, drain them well and put them to one side.

Sweet Potato and Black Beans

  • Heat a heavy-based pan add oil and place in the diced sweet potato, sauté, until they just start to brown.
    Add in the black beans and chickpeas, sauté them for 5 minutes, add in the garlic and sliced red peppers, sauté for 2 – 3 minutes more.
    Turn down the heat and leave for 10 minutes, make sure you stir every 2 – 3 minutes so it doesn’t catch on the bottom of the pan.
    Season the sweet potato and black bean mix with salt and pepper, this should be done to taste.
    Don’t just add in a load of salt without tasting first.
    Sweet Potato and Black Bean Mix

Wrap Construction

  • To construct the wrap, place the wraps onto 4 plates and spoon on in even portions the sweet potato and black bean mix.
    You can now start building your wraps by adding the diced tomatoes, sliced lettuce, sliced shallots, you can either slice or break up the avocado.
    Sprinkle over the fresh mint and fresh coriander you can finish off by spooning on the sour cream around the outside.
    Garnish with the fresh sliced chili and some freshly cracked black pepper.  
    You can make this dish vegan by omitting the sour cream. 
    Your choice, you can wrap them up into neat little parcels or serve them as they are.
    I prefer to serve them as they are, these are excellent to make for a weekend lunch or a weeknight easy dinner.
    The sweet potato and black beans with chickpeas add lots of vegetable protein.
    The fresh vegetables, sour cream, and chili bring that fresh, juicy, savory, and spicy element to the dish.
    Sweet Potato And Black Bean Salad Wrap
Keywords Avocado, Black Beans, Chickpeas, Red Chili, Sweet Potato