Overview
Fueling for travel days requires a balance of nutrition and convenience. These burrito wraps provide a satisfying blend of sweet potatoes and black beans, making them easy to prepare ahead of time and reheat when needed.
Ingredients
- 2 large sweet potatoes (about 500g / 1.1 lbs)
- 1 can (400g / 14 oz) black beans, rinsed and drained
- 1 cup (150g / 5.3 oz) cooked brown rice
- 1 avocado, diced
- 1/2 cup (75g / 2.6 oz) shredded cheese (sharp cheddar or pepper jack)
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
- 4 large whole wheat tortillas
- Optional: salsa and Greek yogurt for serving
Preparation
- Preheat your oven to 200°C (400°F). Peel and dice the sweet potatoes into small cubes.
- Toss the sweet potato cubes with olive oil, cumin, smoked paprika, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes or until tender.
- In a large bowl, combine the roasted sweet potatoes, black beans, cooked brown rice, and diced avocado. Mix well.
- Lay out the whole wheat tortillas and sprinkle shredded cheese evenly across each.
- Divide the sweet potato and black bean mixture among the tortillas, folding them into burrito wraps.
- Wrap tightly in foil for travel or store in an airtight container in the fridge.
- When ready to eat, reheat in the microwave for 1-2 minutes, or until warmed through.
Macros
- Approximate Calories: 550 kcal per wrap
- Protein: 18g
- Carbohydrates: 80g
- Fat: 20g
Coaching Tips
- Prepare these wraps the night before travel, and store them in the fridge to keep them fresh.
- For food safety, ensure the wraps are kept cool during travel; consider using a cooler bag with ice packs.
- Hydration is key on travel days, so pair these wraps with plenty of water or an electrolyte drink.
- Feel free to substitute quinoa for brown rice or add other veggies like bell peppers or corn for extra flavor.