Sweet Potato & Black Bean Lettuce Wraps with Crispy Tortilla Strips & Smashed Avocado with Lime

  • Yield: 4 - 6 1x
  • Category: Entree, Gluten Free, Vegan


  • 1 head of Butter lettuce, you could also use romaine or iceberg
  • 4 corn tortillas
  • chopped cilantro for garnish, if desired

Roasted Sweet Potatoes:

  • 1 medium sized sweet potato, peeled
  • 1 teaspoon olive oil
  • 1/4 teaspoon granulated garlic
  • 1/4 teaspoon cumin
  • 1/4 teaspoon paprika
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Black Bean Mixture:

  • 1/2 red onion, small diced
  • 1 small bell pepper, small diced, you can use any color you like
  • 1 15 ounce can of black beans, or about 1 1/2 cups
  • 1 clove of garlic, minced
  • 1/2 teaspoon cumin
  • 1/4 teaspoon paprika
  • 1/4 teaspoon smoked paprika
  • olive oil
  • salt
  • pepper

Smashed Avocado & Lime:

  • 1 avocado
  • juice of 1 lime, about 2 tablespoons
  • 1 clove garlic, minced
  • 1 pinch of salt


  1. Pre-heat the oven to 400 degrees F. Dice the sweet potato into small cubes. On a large sheet pan place diced sweet potato, spices, and olive oil. Toss to coat and place into the oven for about 20 – 25 minutes, flipping once.
  2. Reduce the oven temperature to 325 degrees F. Stack the tortillas on top of each other and cup them in half. Stack those halves on top of each other again and cut into thin strips. Place tortilla strips on a medium sized backing sheet and drizzle with a little bit of olive oil and a pinch of salt. Toss to coat and bake for about 10 – 15 minutes, flipping occasionally, until tortilla strips are crisp.
  3. Place a large pan over medium heat and drizzle in a little bit of olive oil, add the red onion and green pepper. Add a pinch of salt and pepper and cook for about 3 minutes. Add the minced garlic and black beans. Then add all of the spices and stir. Cook mixture for about 5 minutes until vegetables are tender and beans are heated through.
  4. Dice up the avocado and add it to a small bowl. Mash the avocado to desired consistency and add the minced garlic, lime juice, and salt. Stir until combined.
  5. In a large bowl, add the sweet potatoes and black bean mixture. Stir to combine.
  6. Separate the lettuce leaves and lay them out. Scoop a spoonful of sweet potato and black bean mixture into each lettuce cup. Top with smashed avocado, tortilla strips, and cilantro leaves, if desired.