With back-to-school season in full swing, these Mexican Black Bean Wraps are a must for busy weeknights. Kid friendly, vegetarian and delicious this is one recipe that you’ll return to over and over again.
My family loves tacos—we eat them at least every week and the filling usually rotates between some type of bean. Lentils, kidney beans, pinto beans, black beans; we aren’t particular as any bean cooked with veggies and taco seasoning is a win in our book. A few weeks ago, my husband asked for lettuce wraps and I knew I could please everyone with one meal.
This black bean and sweet potato filling works as both tacos for my kiddos and lettuce wraps for my husband. Or, enjoyed like I did which was with both crunchy lettuce and a warmed tortilla. As a busy mom, any meal that satisfies the whole family and takes less than 30 minutes to make goes into our dinner rotation a few times a month.
The combination of sweet potatoes and black beans is one of my favorites, but feel free to swap in any vegetable- or leave out completely. Zucchini, butternut squash or mushrooms would all work in the same way. For a heartier meal, I love serving this with brown rice or Spanish rice. You can also add in cooked grains to the filling and wrap with lettuce, tomatoes and Cilantro Lime Greek Yogurt Dressing for a burrito.