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Sweet potatoes are diced and tossed in coconut oil before being roasted until tender. Black beans are added to the sweet potatoes as well as diced jalapenos. Spooned into warmed Dempster’s Spinach 10” Tortillas and garnished with salsa, a squidge of lime juice and fresh cilantro to serve.

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  • 4 Dempster’s® Spinach 10” Tortillas, warmed
  • 1 1/2 lb (750 g) sweet potatoes, diced
  • 2 tbsp (30 mL) coconut oil, melted
  • 1/4 tsp (1 mL) each salt and pepper
  • 1 can (398 mL) black beans, drained and rinsed
  • 1 jalapeño pepper, seeded and diced
  • 1 tsp (5 mL) lime zest
  • 1/4 cup (60 mL) lime juice
  • 1 1/2 cups (375 mL) cooked quinoa
  • 1/2 cup (125 mL) tomato salsa
  • 1/4 cup (60 mL) finely chopped fresh cilantro
  • Lime wedges, for serving


Preheat oven to 425˚F (220˚C).
Toss together sweet potatoes, coconut oil, salt and pepper; arrange in single layer on parchment paper–lined baking sheet.
Bake for 18 to 20 minutes or until golden brown and tender.
Add black beans and jalapeño to baking sheet; sprinkle with lime zest and drizzle with lime juice.
Bake for 3 to 5 minutes or until beans are heated through.
Assemble tortillas with quinoa, sweet potatoes and black bean mixture.
Top with salsa and cilantro.
Serve with lime wedges.

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