Vegan – Red Bean and Sweet Potato Wraps Recipe
This hearty red bean and sweet potato wrap is loaded with colour, crunch, and flavour — with smoky beans, crisp coleslaw, fresh tomato, and creamy sweet potato salad all tucked into a warm tortilla. It’s the perfect quick meal for when you want something fresh, filling, and seriously satisfying.
Video
Ingredients
1 tbsp Oil
1 Onion chopped
2 tbsp Buritto Spice
1 cup Coleslaw
1 can (14–15 oz) Tomatoes diced
1 can (14–15 oz) Red Beans rinsed & drained
2 Tomatoes chopped
1 cup Sweet Potato Salad
Instructions
- Heat 1 tablespoon oil in a large frying pan over medium heat. Add 1 chopped onion and cook until softened, about 5 minutes.
- Stir in 1 can diced tomatoes, 1 can rinsed and drained red beans, and 2 tablespoons burrito spice. Mix well.
- Simmer the mixture for 8–10 minutes, stirring occasionally, until the sauce is thick but not pasty.
- Lay a wrap or burrito on a flat surface. Spoon some of the bean mixture down the centre.
- Top with 1 cup coleslaw, 2 chopped tomatoes, and 1 cup sweet potato salad.
- Fold the bottom of the wrap up over the filling, then fold in the sides to form a secure pocket.
Hints & Tips
- Make it ahead – Prep the bean mixture and sweet potato salad in advance for lightning-fast assembly.
- Toast the wrap – Lightly grill or pan-toast the filled wrap for extra warmth and a bit of crunch.
- Change the heat – Add jalapeños or a splash of hot sauce if you like it spicy.
- Swap the beans – Black beans or pinto beans work well as an alternative to red beans.
- Pack it to go – Wrap tightly in foil or parchment for an easy grab-and-go lunch.
Pin Me
Gallery
Made this recipe? Add your photo below:
