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Olive oil
This is a quick, easy and satisfying plant-based supper, from mainly stock cupboard ingredients. It’s a popular family meal, kids love to wrap their own with their choice of fillings. Chipotle and Cumin give the supper a wonderful smokey flavour too, without much effort.
Black beans are a great source of plant-based protein and phytoestrogens, which are beneficial for hormonal health. Rainbow vegetables are an excellent source of vitamins, minerals, and fibre.
Preheat oven at 190 Deg C
Cut the sweet potatoes into wedges, and coat with olive oil and a little salt. Roast for 30 mins.
In a medium saucepan, add a little oil, and cumin seeds, then the beans and chipotle paste. After 5 minutes, add the tomatoes and allow to simmer for 20 mins.
Prepare the avocado in slices, squeeze over half the lime to keep them from browning.
Once potatoes are roasted, remove from the oven and squeeze over the other half of the lime.
Prepare your wraps, by adding them to your plate, add the salad leaves, then beans, then sweet potato, followed by the avocado, with a sprinkle of coriander, roll up and enjoy!
Chopped red cabbage, a spoon of cool salsa, and Jalpeno’s are a nice addition (all optional).