Roasted Sweet Potato and Black Bean Tortilla with Parsley Cashew Sour Cream
These sweet potato and black bean wraps are so good you won't even notice they're cheese-free! They are delicious hot or cold! So feel free to make so more and eat leftovers for lunch the day after! If you never made cashew sour cream before, you will be amazed by its taste. Add nutritional yeast if you want to make it extra cheesy or opt for other herbs such as cilantro or basil instead.
Ingredients(serves 2)
4-6 wrap or tortilla, depending on their size
For the roasted black beans and sweet potatoes
1.5 cup cooked or canned black beans
2.5 cups cubed sweet potato
1/2 tsp paprika powder
1/2 tsp ground cumin seeds
1/2 tsp turmeric powder
1/2 tsp garlic powder
1 tsp dried oregano
Black pepper and sea salt to taste
1 tbsp melted coconut oil (olive oil works too)
For the salad
1-1.5 cup white cabbage shredded
1-1.5 cup fresh spinach shredded
For the cashew sauce
3/4 cup raw unsalted cashew nuts, soaked and drained
3/4 tbsp apple cider vinegar
3/4 lime, juice only
0.5-0.75 cup water, depending on how thick you want it to be
1.5 cup fresh chopped parsley
Black pepper and sea salt to taste
Directions
- Soak the cashews in water for at least 1 hour. Best is overnight. The longer you soak them, the creamier the sour cream gets.
- Preheat oven to 400°F or 200°C.
- Add sweet potatoes to a baking sheet and season with herbs. Drizzle with melted coconut or olive oil. Cook for 20-30 minutes in the oven. Last 10 minutes, add black beans. Toss every 10-15 minutes.
- When the sweet potato is roasting, add all cashew sour cream ingredients to a small food processor or blender and process until smooth. Set aside.
- Combine the salad ingredients. Toss to combine. Set aside.
- When the veggies are roasted, heat the wraps in the oven, dry pan, or microwave.
- Assemble as you like.
Enjoy your meal ;-)
Don't forget to check out my green smoothie challenge HERE!
ALL CONTENT IS MINE AND ORIGINAL!
PICTURE(s) TAKEN WITH FUJI X-M1
Soak the cashews in water for at least 1 hour. Best is overnight. The longer you soak them, the creamier the sour cream gets.
Beautiful recipe and photos. I would have to replace cashews with something else or just omit because of nut allergies (darn!). Looks to die for!
Looks like the perfect vegan meal for foodies like me @amy-goodrich thank you for sharing your amazing creations ;-)
nice!!!!!!!!
Thanks @shivakumar!
Yummy! This looks delicious! I am going to use the black beans from my garden.
Ohh that sounds delicious! Enjoy! Thanls for your comment @trosanelli
AMY!!! You make me want to eat the screen! =D hehe, thanks for sharing :)
Hehe! Thanks @brunotreves! They are highly recommendable!
I have never tasted western food. Is it delicious? Please tell me
Well there is so much variety... some are super good and some are really bad.
Yes you are right
Watching your food pictures before going to bed is torture :p These look sooo yummy ♥
Nighty night! Still full tummy here ღ
My oh my @amy-goodrich! This looks delicious even to someone who doesn't like tortillas!
Hehe! The power of colorful food! The other day I made red beet hummus and a friend who normally only eats meat and not too many plant-based foods spooned out the whole jar! Thanks for your comment @kotturinn!
This look great, I may make it tonight! Thanks for the recommendation...
That's great!If you do get to make it, let me know what you think! Thanks for dropping by!