chipotle cumin corianderDid you have a long week at work? But you still have a bit of energy left to cook but it needs to be simple? You want to enjoy simple food but with very satisfying umami? I often end up making this simple dish that I can easily eat with the least amount of utensils as possible: wraps!

These bad boys have a bit of everything. Sweet because of the potato, beans, cumin, and coriander. Sour in the salsa, fatty in the guacamole and cheese. And hot and smokey thanks to the ground chipotle. 

Inspirational credits go to our friend Bronwyn and Adriaan, but we’ve added some Bold Spices twists to it. 

Our friendly neighbor El Jefe (www.eljefeprimosalsa.com) in our Aalsmeer production space has great taco tortillas for this recipe and if you think it’s not hot enough, feel free to add some of his hot sauces. 

Sweet potato black bean wraps

6-8 small wraps
30 minutes

Ingredients

Filling
3 medium sweet potatoes, sliced in 1.5cm cubes
3 cloves of garlic
3 tablespoons sunflower oil
1 can of black beans, rinsed and drained
1 tbsp of cumin seeds
1 tbsp of coriander seeds
1 tsp of ground smoked chipotle
A good grind of Tellicherry black pepper
A pinch of salt salt

Guacamole
2 ripe avocados
1/2 tsp salt
A good grind of Tellicherry black pepper
1 tbsp of fresh lime juice or lemon juice
2 tbs to 1/4 cup of minced red onion or thinly sliced green onion
1 small garlic clove, crushed

Salsa
4-6 medium tomatoes, chopped
1/4 - 1/2 medium red onion, very finely chopped
Splash of white wine vinegar
Squeeze of lime juice
Handful of fresh coriander, roughly chopped
Good grind of Tellicherry black pepper
Pinch of salt salt
Chopped garlic (if you want more)

6-8 corn tortillas 
1+ cup shredded cheese
sour cream

Preparations

Filling

  1. Peel the sweet potatoes and slice the potatoes in 1.5cm cubes. 
  2. Heat up sunflower oil in a frying pan. Once hot, add sweet potatoes and the garlic (unpeeled). Cover and cook on low heat until almost soft.
  3. Remove the cover and heat up the pan to medium heat. Fry the potatoes to a golden crust.
  4. Grind the cumin and coriander with a mortar and pestle or coffee grinder. Add the chipotle powder to the freshly ground cumin and coriander. 
  5. Turn the heat to medium-low heat, take out the garlic and add the spices. Add the black beans and gently mash.

Guacamole

  1. Cut the avocado, remove the flesh, and place in a bowl. Mash the avocado with a fork. Make sure to not overdo it! The guacamole should be a little chunky.
  2. Add salt, black pepper, lime juice, onion, and cilantro.
  3. Finally, peel and squash the baked garlic and mix into the guacamole. 

Salsa

  1. Combine the tomatoes, onion, garlic, vinegar and cilantro in a bowl.

Putting it together

Heat the corn tortillas shortly. Add the sweet potato mix, guacamole, salsa, cheese, and sour cream on your tortilla. Roll up, sit on your couch, put your feet up, and enjoy this satisfying meal! You've earned it.

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