I used to make this recipe in my gluten free, dairy free, sugar free days. I’d swap out the wheat tortilla for a rice tortilla. Or not use any tortilla at all and just mound it on a bed of mixed greens on my plate. I was careful to read salsa labels, as most have sugar in them. I’ve only found one brand without sugar, and I can’t remember the name, but the label has a windmill on it. It’s more expensive than the other brands, but to my mind tastes better.
Black Bean Sweet Potato Wraps
1 ½ cups brown rice
½ cup wild rice
pinch sea salt
1 large sweet potato
3 cups cooked black beans
1 large avocado
Cook rice in 4 cups boiling water for 45 minutes.
Peel, dice and cook yam in boiling water for 20 minutes. Mash.
Lay wrap on plate and put a small amount of rice in the middle, some black beans, some sweet potato, some mashed avocado, some salsa and some mixed greens. Fold in one end and wrap.