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In recent years, the shift towards plant-based meals has gained significant momentum, captivating taste buds and health-conscious individuals alike. As more people seek to incorporate nutritious and delicious options into their diets, recipes that combine wholesome ingredients with vibrant flavors are becoming increasingly popular. One such recipe is Sweet Potato Chili Egg Wraps, a delightful dish that marries the earthy sweetness of sweet potatoes with the protein-packed goodness of eggs and black beans. This recipe exemplifies the perfect balance of flavors and textures, making it a versatile choice suitable for any meal of the day—whether it’s a hearty breakfast, a satisfying lunch, or a comforting dinner.

Sweet Potato Chili Egg Wraps

Discover a delicious twist on plant-based meals with Sweet Potato Chili Egg Wraps! This easy recipe combines the natural sweetness of roasted sweet potatoes with protein-rich black beans and eggs, all wrapped in whole grain tortillas. Packed with colorful veggies and spices, these wraps are perfect for any meal—breakfast, lunch, or dinner. Enjoy a nutritious dish that’s not only filling but also bursting with flavor and ready to be customized to your taste. Try it today!
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Ingredients
  

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

1 cup cooked black beans, drained and rinsed

1 red bell pepper, diced

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon smoked paprika

Salt and pepper to taste

4 large eggs

2 tablespoons olive oil, divided

4 whole grain tortillas

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Roast the Sweet Potatoes:

    - Preheat your oven to 425°F (220°C).

      - In a mixing bowl, combine the diced sweet potatoes with 1 tablespoon of olive oil, ground cumin, chili powder, smoked paprika, salt, and pepper. Toss until the sweet potatoes are thoroughly coated.

        - Spread the potatoes in a single layer on a baking sheet and roast for 25-30 minutes, turning them halfway through, until they are tender and slightly caramelized.

          Sauté the Vegetables:

            - While the sweet potatoes are roasting, heat the remaining tablespoon of olive oil in a large skillet over medium heat.

              - Add the chopped onion and red bell pepper to the skillet and sauté for about 5 minutes, or until the onion becomes translucent.

                - Stir in the minced garlic and sauté for an additional minute, just until fragrant.

                  Combine Ingredients:

                    - Once the sweet potatoes are roasted, add them along with the black beans to the skillet with the sautéed vegetables. Gently mix to combine and cook everything together for about 3-5 minutes, allowing the flavors to meld. Check the seasoning and adjust with more salt and pepper if needed.

                      Prepare the Eggs:

                        - In a separate bowl, whisk the eggs together, adding a pinch of salt and pepper.

                          - Pour the whisked eggs into the skillet with the vegetable and bean mixture. Stir gently to ensure even cooking. Cook for approximately 3-4 minutes, or until the eggs are set and cooked through.

                            Assemble the Wraps:

                              - Warm the tortillas in a dry skillet over low heat or in the microwave for a few seconds until pliable.

                                - Spoon an equal portion of the sweet potato and egg mixture onto each tortilla. Fold in the sides and roll them up tightly to form wraps.

                                  Serve:

                                    - Arrange the wraps on a serving plate. Garnish with freshly chopped cilantro for added flavor and visual appeal. Serve with lime wedges on the side for a refreshing squeeze that enhances the dish!

                                      Prep Time, Total Time, Servings: 15 min | 50 min | 4 servings