Sweet potato cheese wrap with black beans, avocado and lettuce

Ingredients (Serves: 2)

• Sweet potato300 g
• Grated mozzarella (for pizza)130 g
• Black beans (can, drained)200 g
• Avocado140 g
• Iceberg lettuce80 g
• Lemon20 g

Method

1. 1

   Preheat the oven to 200 °C and line a baking tray with baking paper. Peel the sweet potato, then keep peeling it into long, thin ribbons.

2. 2

   Sprinkle half of the mozzarella in a thin rectangle of about 25 x 15 cm on the paper. Lay the ribbons on top side by side, slightly overlapping, then cover them with the rest of the mozzarella and add a little pepper.

3. 3

   Bake for 15-18 minutes, until the cheese is melted and golden at the edges.

4. 4

   Take the tray out of the oven and let the cheese sheet cool for 2-3 minutes: it firms up and lifts off the paper in one piece.

5. 5

   Rinse and drain the black beans and mash half of them roughly with a fork. Slice the avocado, sprinkle it with the lemon juice and a pinch of salt, and shred the lettuce. Lay the filling along one long edge of the cheese sheet and roll it up tightly, using the paper to help. Cut in half and serve.

Nutrition per serving

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