Baked sweet potato and black bean burritos

Name: Baked sweet potato and black bean burritos
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Ingredients: 600 g Sweet potatoes, peeled, 2cm cubes; 20 ml Olive oil; 4 g Smoked paprika; 4 g Ground cumin; 400 g Black beans, drained; 150 g Sweetcorn; 3 Spring onions, sliced; 1 Limes; 150 g Basmati rice; 6 Tortilla wraps; 120 g Cheddar, grated; 150 g Salsa; 100 g Soured cream

Roasted sweet potato, smoky black beans, rice and cheese rolled up and baked until crisp. Hearty, colourful and great for lunchboxes the next day.

Ingredients

600 g Sweet potatoes, peeled, 2cm cubes
20 ml Olive oil
4 g Smoked paprika
4 g Ground cumin
400 g Black beans, drained
150 g Sweetcorn
3 Spring onions, sliced
1 Limes
150 g Basmati rice
6 Tortilla wraps
120 g Cheddar, grated
150 g Salsa
100 g Soured cream

Method

Heat the oven to 200°C (180°C fan). Toss the sweet potato with oil, paprika, cumin and salt and roast until soft and caramelised.
Simmer the rice in salted water until tender, drain and stir in the juice of half the lime.
Lightly mash the sweet potato with the beans, sweetcorn and spring onions and a squeeze more lime.
Lay out the wraps, add a line of rice, filling and cheese to each, fold in the sides and roll up. Put seam-side down on a tray, brush with oil and bake until crisp.
Halve and serve with salsa and soured cream.