The Super Bowl is one of the  year’s biggest fat-fests, larded with party trays of greasy nachos, fried chicken wings and cheesy dips. It doesn’t have to be this way. Try, for instance, these tasty Sweet Potato Bean Wraps, cheese optional, from Jeanne Tennis, a vegan chef and certified macrobiotic health coach who operates The Key to Balance in Farmington.

Sweet Potato Bean Wraps

High in fiber and full of flavor, this is a great crowd-pleaser that’s easy to adapt and customize.

Prep Time: 1 hour, 15 minutes.  If you bake your sweet potato in the morning, you can have this dinner on the table in less than 30 minutes.

Makes 2-4 servings. (Easily doubled or tripled)

Ingredients

  • 1 can of beans of choice: pinto, black, white or kidney.
  • 1 large or 2 small sweet potato, baked, peeled and mashed with a fork.
  • 1 package of baby kale, baby spinach or dark leafy green of choice.
  • Fresh cilantro.
  • Fresh scallions or chives, washed and sliced for garnishing.
  • 1 small jar of salsa of choice.
  • 1 package of tortilla wraps: corn, multigrain, gluten-free, etc.

Optional:

  • Plant-based cheese of choice.
  • Dairy-free sour cream for garnishing.
  • Sliced, black olives.
  • Sliced avocado.

Directions

Preheat oven to 350 degrees.

Bake sweet potato for 40 to 60 minutes depending on size, peel and fork mash.

Wash greens and cilantro and allow to dry in a colander or pat dry.

Open, drain and rinse canned beans.

In a bowl, combine drained beans, salsa and mashed sweet potato.

Mix well to combine.

  • In a large (9-by-13-inch) baking dish or on a baking sheet, assemble your wraps by filling each wrap with a large scoop of the bean potato mixture, cilantro and greens.
  • Place in baking dish or on baking sheet folded side down.
  • Top with more salsa if desired and optional non-dairy cheese of choice.
  • Bake at 350 degrees for 15 minutes until heated through.
  • Garnish with optional non-dairy sour cream, black olives, avocado slices and scallions/chives.

The filling can be assembled ahead of time and refrigerated until needed.

Increase baking time by 10 to 15 minutes if using cold filling.

Chef Jeanne Tennis is teaching a four-week cooking class on anti-inflammatory diet at Hartford HealthCare’s Bone & Joint Institute. The next class with an opening is March 6. Click here for information.