Whole-Grain Wraps with Quinoa, Beans, and Roasted V

Name: Whole-Grain Wraps with Quinoa, Beans, and Roasted Veggies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces garnet yam or other sweet potato; 1 small zucchini about 8 ounces; 1/2 red bell pepper, about 4 ounces; 1 small red jalapeno seeded and julienned; 1 tablespoon olive oil; 1/2 teaspoon ground chipotle pepper; 1 teaspoon salt; 1 cup cooked black beans, rinsed and drained; 1 cup shredded queso anejo or other cheese (optional); 1 1/2 cups Mexican Quinoa with Pepitas and Cilantro (half the batch, without the added vegetables); 4 10-inch whole wheat tortillas; Salsa, for serving

Servings: persons

8 ounces garnet yam or other sweet potato
1 small zucchini about 8 ounces
1/2 red bell pepper, about 4 ounces
1 small red jalapeno seeded and julienned
1 tablespoon olive oil
1/2 teaspoon ground chipotle pepper
1 teaspoon salt
1 cup cooked black beans, rinsed and drained
1 cup shredded queso anejo or other cheese (optional)
1 1/2 cups Mexican Quinoa with Pepitas and Cilantro (half the batch, without the added vegetables)
4 10-inch whole wheat tortillas
Salsa, for serving

1
.
2
Preheat the oven to 400F.
3
Cut the sweet potato, zucchini, and bell pepper in 1/4-inch-wide strips, then cut them into 2-inch lengths.
4
Toss with the jalapeno, olive oil, ground chipotle, and salt in a 3-inch-deep roasting pan, and roast for 20 minutes.
5
Stir the vegetables, then roast for 20 minutes more, until the zucchini is limp and browned and the sweet potatoes are tender.
6
Let the vegetables cool, place in a large bowl, and mix in the beans.
7
If using cheese, add to the vegetable mixture.
8
Divide the Mexican Quinoa among the tortillas, and then top with the vegetables, placing the fillings in a rectangular shape in the middle of each round.
9
Fold the sides in and then roll the wraps.
10
If making ahead, wrap each in foil, so that they can be reheated in the oven.
11
Serve with salsa.

280

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 ounces garnet yam or other sweet potato, 1 small zucchini about 8 ounces, 1/2 red bell pepper, about 4 ounces, 1 small red jalapeno seeded and julienned, and more.

Yes, Whole-Grain Wraps with Quinoa, Beans, and Roasted Veggies falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Whole-Grain Wraps with Quinoa, Beans, and Roasted Veggies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions