Veggie Wrap with yogurt/chives dressing

For 3 to 4 people :

For wraps and topping:

• 4 to 6 wrap/tortilla patties
• 2 sweet potatoes
• 1 tomato
• ½ cucumber
• 1 onion
• 1 avocado
• 240g black beans (canned)
• Provencal herbs and/or oregano
• some  olive oil
• Salt & pepper

For the dressing :

• 4 tablespoons plain soy yogurt
• 3 tablespoons olive oil
• 3 tablespoons apple vinegar
• juice of ½ a lime
• a few stalks chives (fresh or frozen)
• Salt & pepper

Heat the oven to 180°.

Wash the sweet potatoes and cut them lengthwise into two. Then, with a knife, cut some lines on the flesh of the sweet potatoes.

Then place them ( using the baking paper) on the oven tray. Season with a drizzle of olive oil, some provencal herbs and/or oregano, and salt & pepper.

Put them in the oven for approximately 40 minutes at 180°.

Meanwhile, wash the tomato and cucumber.  Cut the tomato into cubes and the cucumber into strips.

Slice the onion and avocado.

Rinse the black beans with clear water and drain after.

In a frying pan, heat some olive oil over medium heat and then fry the onion pieces until they get golden brown and caramelized.

Now add the black beans to the same frying pan and reheat everything for 3 to 4 minutes over medium heat. Let cool down.

When the sweet potatoes are cooked, simply collect the flesh in a bowl and crush it coarsely with a fork. Let cool down.

Meanwhile, chop the chives.  

Then, in a small bowl, mix all the ingredients to make the dressing.

Now all you have to do is roll the wraps. To do so, place the wraps on a clean work surface, then place the sweet potato flesh in the center. Add the warm mixture of the black beans and caramelized onions.  Arrange some diced tomatoes, cucumber slices, and avocados. Finally add a spoonful of yogurt/chive dressing before closing it. Now just roll the wrap and let’s eat!

The recipe is realized in collaboration with the brand  Funky Veggie