Description
The perfect make-ahead lunch for busy weekdays, spicy and smoky chipotle sweet potatoes wrapped with roasted poblano peppers and creamy avocado.
Ingredients
Scale
- Wraps
- 3 chipotle peppers in adobo sauce
- 2 poblano peppers
- 4 sweet potatoes, peeled and chopped into 1/2 inch pieces
- 1 cup black beans, rinsed
- 2 tbs olive oil
- 1 tsp garlic powder
- 1 tsp cumin
- 1/2 tsp cayenne pepper
- 1 tsp each salt and pepper
- 1/2 tsp cinnamon
- 1 tsp smoked paprika
- 1 cup corn
- 1 avocado, sliced
- Chipotle Ranch
- 1 cup vegan mayo* (see notes)
- 1 tsp paprika
- 1/2 tsp cumin
- 4 tbs adobo sauce
- juice of 1 lime
- 2 tsp apple cider vinegar
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbs chives, chopped
- 1 tbs dill, chopped** (see notes)
Instructions
- Preheat your oven to 350 degrees. Begin by placing the sweet potatoes on a large baking sheet. Drizzle with 1 tbs of the olive oil and the garlic powder, cumin, cayenne pepper, cinnamon, smoke paprika, and salt and pepper. Take three canned chipotle peppers and crush them in your hands as you toss the sweet potatoes with all the spices. By the end, the peppers should be crushed and mixed in with the sweet potatoes like a spice. Bake in the oven for 45 minutes or until the potatoes are soft. It could take up to 1 hour.
- When the sweet potatoes have been in the oven for about thirty minutes, add the poblanos to roast. Rub the poblano peppers with oil and salt and pepper. Place them on a baking sheet and roast for about 8 minutes on each side. They’re done when their skin starts to blister. Let them cool for about ten minutes and then peel the skin off and cut them into slices. It’s easiest to get the skin off with some kind of pairing knife.
- Next, make the chipotle ranch. Add all the ingredients together and whisk until smooth. If you like it a thicker consistency you may need to add more mayo.
- Finally, assemble the wraps! Spread the chipotle ranch onto the wrap and then top with the sweet potatoes, poblano peppers, corn, black beans and sliced avocado. These are perfect to wrap and keep in the fridge for lunch all week, or you can grill them in a pan or on a flat top to get the outside crispy and serve with an extra side of the dressing! Yum!
Notes
*If you’re not vegan, you can make the ranch dressing with half the amount of mayo and use sour cream or greek yogurt for the other half. I really like using yogurt, it gives it a creamy tangy flavor.
**I used the measurements for fresh dill, if you’re using dry, double the amount.