INGREDIENTS
4
Wheat and gluten free wraps 10
4 cups
Sweet potatoes Peeled and cubed
4 tbsp
Extra virgin olive oil
1/2 tsp
Cayenne pepper
1 tsp
Maple syrup
1 tsp
Sea salt divided
1 cup
Arugula leaves
1 15 ounce can
Organic black beans rinsed
1 tsp
Cumin
1
medium Avocado diced
2
Sun-dried tomatoes chopped
1/2 cup
Cilantro optional; diced