Kitchen Supplies:

  • Baking sheet
  • Aluminum foil
  • Large bowl
  • Colander
  • Grater
  • Small baking dish

Recipe by: Fresh City,
Serves: 2
Prep Time: Quick & Easy


1/2 lb sweet potatoes

1 tbsp. biodynamic extra virgin olive oil

1 1/2 tsp. essential spice mix (coriander, cumin, garlic powder)

To taste salt & pepper

1/4 cup cilantro

1 head romaine lettuce

1/4 english cucumber

1/2 cup pinto beans

1/4 cup old cheddar cheese

2 flax tortilla wraps, 11 inch

1/4 cup organic medium salsa

1 1/2 tbsp. lemon maple dressing (olive oil, lemon juice, maple mustard, salt)

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Roast the Sweet Potato
• Preheat the oven to 400ºF and line a baking sheet with aluminum foil.
• Rinse and scrub the sweet potato, dice into ½-inch cubes, and add them to a large bowl.
• Drizzle with olive oil, sprinkle with the Essential Spice Mix and season with salt and pepper to taste.
• Pour them onto the baking sheet and roast until fork-tender, about 15-20 minutes.
• Leave the oven on.

Prepare the Remaining Ingredients
• In the meantime, rinse and roughly chop the cilantro and romaine lettuce.
• Rinse and thinly slice the cucumber.
• Rinse the beans in a colander in the sink.
• Grate the cheddar.

Assemble the Wraps
• Lay out the tortillas and fill each with beans and sweet potato. Roll the tortillas into wraps and place them in a small baking dish.
• Top them with salsa and sprinkle with cheese.
• Bake in the oven until the cheese is melted and bubbly, about 5-7 minutes.

Bring It All Together
• Rinse the large bowl used earlier and add the romaine lettuce and cucumber. Drizzle with the Lemon Maple Dressing and toss to coat.
• Cut the enchiladas in half and evenly divide them between two plates.
• Garnish with fresh cilantro and serve with a side of garden salad!