Roasted Vegetable Wraps
Start to finish: 1 hour 10 minutes (20 minutes active)
1 lb. sweet potatoes, peeled and cut into 1/2-inch dice (about 2 medium)
3 tsp. extra-virgin olive oil
8 oz. green beans, cut into 1-inch lengths
1 large red bell pepper, seeded and cut into strips
3/4 tsp. salt
1/2 tsp. freshly ground black pepper
1-1/2 tsp. cumin
1 tsp. ground coriander
1 tsp. dried thyme
2 tbsp. lemon juice
3/4 cup prepared MSPI-friendly hummus
Four 8-inch flour tortillas
Preheat oven to 425 F. In a medium bowl, toss the sweet potatoes and green beans with 2 teaspoons of the oil. Spread the potatoes and beans over two-thirds of a large baking sheet.
In the same bowl toss the peppers with the remaining teaspoon of oil, then spread them over the remaining third of the baking sheet. Season all the vegetables with salt and pepper.
Cover the potatoes and beans with a piece of aluminum foil, leaving the peppers uncovered. Roast for 15 minutes.
In a small bowl, stir together the cumin, coriander and thyme. Uncover the potatoes and beans and sprinkle the spice blend and lemon juice over all the vegetables. Toss the vegetables to coat. Return to the oven and roast, uncovered, for 25 to 35 minutes longer, or until the vegetables are tender and browned.
Spread about 3 tablespoons of hummus over each tortilla, leaving a 2-inch uncovered border all around. Divide the filling among the tortillas; fold in two sides and roll up as you would a burrito, placing the seam side down so the wraps stay closed. Serve immediately.
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