Flavorful Black Bean Wraps with Roasted Veggies

Name: Flavorful Black Bean Wraps with Roasted Veggies
Total time: 55 min
Ingredients: 6-8 Yukon gold potatoes, cut into bite-sized cubes; 1 ripe Roma tomato, diced; 1 yellow onion, roughly chopped; 1 orange bell pepper, diced; 1 red bell pepper, chopped into small chunks; 1 tablespoon ground cumin; 1 tablespoon smoky paprika; Salt; freshly ground black pepper; ¼ cup vegetable broth; Two 19-oz cans of black beans (38 oz total), drained and rinsed well; 1 teaspoon salt; 1 teaspoon paprika; 2 teaspoons ground cumin; 1 heaping tablespoon of chipotle pepper in adobo sauce, sliced; 1 tablespoon nutritional yeast for that cheesy flavor; 3 plump garlic cloves, minced; 2 chipotle peppers in adobo sauce plus 1 teaspoon of the sauce (adjust to your spice preference); Juice of 1 fresh lime; 1 teaspoon maple syrup; ½ cup unsweetened plant milk of your choice; ¾ cup raw cashews, soaked overnight (or quick-soaked by boiling for 10 minutes); ¼ teaspoon sea salt; 10 large tortilla wraps; Handful of fresh cilantro, roughly chopped

yummygusto.com

Whip up these flavorful black bean wraps loaded with roasted potatoes and fresh bell peppers. Top it all off with a creamy chipotle drizzle. Great for meal prep and freezer storage!

View full recipe on yummygusto.com

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Ingredients

6-8 Yukon gold potatoes, cut into bite-sized cubes
1 ripe Roma tomato, diced
1 yellow onion, roughly chopped
1 orange bell pepper, diced
1 red bell pepper, chopped into small chunks
1 tablespoon ground cumin
1 tablespoon smoky paprika
Salt
freshly ground black pepper
¼ cup vegetable broth
Two 19-oz cans of black beans (38 oz total), drained and rinsed well
1 teaspoon salt
1 teaspoon paprika
2 teaspoons ground cumin
1 heaping tablespoon of chipotle pepper in adobo sauce, sliced
1 tablespoon nutritional yeast for that cheesy flavor
3 plump garlic cloves, minced
2 chipotle peppers in adobo sauce plus 1 teaspoon of the sauce (adjust to your spice preference)
Juice of 1 fresh lime
1 teaspoon maple syrup
½ cup unsweetened plant milk of your choice
¾ cup raw cashews, soaked overnight (or quick-soaked by boiling for 10 minutes)
¼ teaspoon sea salt
10 large tortilla wraps
Handful of fresh cilantro, roughly chopped