Vegetarian recipe for Bean, Sweet Potato and Pesto Wraps. A delicious and simple lunch or dinner meal…

600g sweet potato cubes
1 onion – peel and chop finely
1 tin kidney beans – drain and rinse e
6 tbsp Pesto Princess Basil & Lemon Pesto
8 Beetroot & Vegetable Wraps (or wraps of your choice)
salt and pepper (from your pantry)
olive oil (from your pantry)
tin foil (from your pantry)

How to
Preparation: Preheat oven at 180°C.

Sweet Potatoes: Remove the sweet potato cubes from the bag and onto a lined baking tray and season with salt, pepper and olive oil. Roast for 30 minutes or until cooked through. Remove from the oven into a bowl and give it a rough mash.

Kidney Bean Mix: Heat a few glugs of olive oil in a large saucepan on medium-high heat, add the onion and cook until softened. Add the beans and a splash of water and simmer for 10 minutes. Season with salt and pepper to taste before adding the mashed sweet potatoes and HALF the pesto. Mix well and keep warm.

Beetroot & Vegetable Quesadillas: Heat a large frying pan on medium to high heat. Divide the kidney bean mix between HALF of the wraps and spread evenly. On the other half of the wraps, divide the remainder of the pesto and spread evenly. Add a wrap topped with the bean mix to the pan and cover with the pesto wrap, toast for about 10-15 seconds on either side, carefully flip it over.

Serve: Cut the wraps into wedges and serve warm.


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Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.