Sweet Potato + Black Bean Wraps (v2.0)

Sweet potato and black bean wrap

Sweet Potatoes

I have been trying to cut back on the amount of Nightshades (white potatoes, tomatoes, eggplant, peppers, paprika, chili powder, cayenne pepper, etc.) I’ve been consuming.

I feel like we’ve slipped back into our old way of eating: pasta with tomato sauce on repeat, burgers and fries more often than not, and eating out a whole heck of a lot more than we’re used to.

Unfortunately, my body has been paying the price with more frequent headaches, irritability, stomach aches, hives, and break outs.

Black beans

So I thought it would be good to go on a Nightshade hiatus, and bring back some of our old favorites from the days where even the mere mention of a tomato would give me hives.

This sweet potato and black bean wrap was a staple in our diet those days. It was super easy to make and incredibly delicious. It was also something that both The Hubster and I enjoyed.

Sunflower Seeds

Bonus: it takes 15 minutes total to create.

Five whole minutes to peel and grate the potatoes (subtract two minutes if using a Cuisinart for the grating), five more minutes to cook the onions and sweet potatoes, and another five minutes to mix everything together and create a wrap (or two).

Know what else takes five minutes? Eating the wrap. Because it’s so freakin’ delicious.

baby spinach and whole wheat wrap

After we polished off our wraps, The Hubster asked why we hadn’t had these bad boys for so long.

I wasn’t really sure how to answer that. Looking back at the old recipe, I think it had a lot to do with the fact that Whole Foods stopped carrying my favorite salad dressing on the planet. The very dressing we used to make these wraps.

Sweet potato and black bean wrap

Needless to say, I’m glad the wraps are back in the rotation.

I also think this would be awesome sans the wrap. And perhaps with a fried egg or two on top. Come to think of it, that’s awfully close to the Breakfast Hash. Meaning it would definitely be awesome.

Sweet potato and black bean wrap

Sweet Potatoes

Sweet Potato and Black Bean Wraps v2.0

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 -6
Author Emily Levenson | emilylevenson.com


  • 3 small sweet potatoes or yams peeled
  • 1 medium onion chopped
  • 1 15 ounce can black beans, drained, rinsed
  • 1/2 cup sunflower seed shelled
  • 1/4 cup Apple Balsamic Vinaigrette or your favorite dressing
  • 1 package whole wheat tortillas
  • fresh baby spinach


  1. In a food processor, shred the sweet potatoes.
  2. In a large skillet saute the shredded yams with preferred oil {we used safflower} over medium-high heat for 5 minutes or until crisp tender.
  3. Add onions and continue to for 5 minutes or until tender.
  4. Add the black beans and sunflower seeds, mixing well.
  5. Add the vinaigrette and toss to coat.
  6. Fill the tortillas, add a little baby spinach and devour.

Allergen Information

Nightshade Free, Dairy Free, Soy Free, Egg Free, Corn Free.

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Written by

Emily Levenson is learning to trust her gut all over again. She is committed to listening to AND following the nuggets of wisdom her gut has been dishing out for decades. You can follow Emily's journey here on the blog, through the Nourish + Flourish podcast, and through her posts on Instagram.

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