Mango highlights these unique take on Caribbean-flavored wraps!

Sweet Potato and Black Bean Wraps

(p. 187)


1 medium sweet potato (skin on)
½ cup canned black beans, drained and rinsed
2 tsp. chili powder
1 tsp. minced garlic
6 tsp. extra-virgin olive oil
6 (6-in.) corn tortillas
¼ cup low-fat cheddar cheese, shredded
1 cup mango, diced


1. Scrub sweet potato, and pierce all over with a fork. Place on a microwave safe plate, and microwave, uncovered, on high for 9 to 12 minutes or until tender, turning once.
2. Slit potato, scoop pulp into a small bowl, and mash pulp with a fork. Stir in black beans, chili powder, and garlic.
3. In a large skillet over medium heat, heat 2 teaspoons extra-virgin olive oil. Add 2 corn tortillas, and cook for 1 or 2 minutes, turning once, until warm and softened. Repeat with remaining oil and corn tortillas.
4. Place 1/3 cup sweet potato filling on each tortilla. Roll up and place on microwave-safe plate. Sprinkle with cheese. Microwave on high for 1 or 2 minutes until warmed throughout. Serve with mango.

Prep time: 15 minutes
Cook time: 11 to 16 minutes

Per serving size (6 snack servings, Yield: 6 wraps, serving size: 1 wrap): 188 calories, 7g protein, 28g carbohydrates, 6g fiber, 6g fat, 1g saturated fat, glycemic index: low, glycemic load: 9

*Recipe and image courtesy of The Complete Idiot’s Guide to Glycemic Index Snacks by Lucy Beale and Julie Alles, R.D., L.D., C.L.T. Publisher: Alpha Books.*