1 x tin Beans (any of these will work – Cannellini, Butter, Red Kidney, Pinto or Black-Eyed), drained and rinsed
1 tablespoon Oil
1 heaped teaspoon Sweet Smoked Paprika
Small pinch of Chilli Flakes
Salt and Pepper
2 x Tortilla Wraps
Large frying pan
Spoons for measuring
Palette knife or turner for flipping
Bake the sweet potato until tender; or microwave. Scoop out the flesh and crush with a fork.
Heat the oil in the frying pan and cook the onions over a medium heat until softened. Add the beans, paprika and chilli. Fry, stirring occasionally, for 5 minutes.
Now add the crushed sweet potato and season. Remove from the pan and set aside.
Wipe out the pan. Place one of the wraps into the pan. Spread the sweet potato and bean mixture over the tortilla. Place the second wrap on top.
Place the pan over a medium heat and cook for 2-3 minutes, then turn over until golden brown on each side.
Serve with a Green Salad. You can also accompany with some Guacamole and Salsa.
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