Loaded Sweet Potato & Ranch Tortilla Crunch
These loaded tortillas are healthier, but you'd never know! Each bite is filled with melted cheese, caramelized onions, black beans, sweet potatoes and spices, served alongside a homemade vegan ranch dip! We'll fold them in the popular wrap hack, dip, and enjoy!
Servings: 6 tortillas
Ingredients
For the Ranch*
- 1 cup vegan mayo
- 1 tbsp non-dairy milk recommended: flax milk
- 1 tsp apple cider vinegar Bragg's brand
- 1 tsp dried dill
- 1/2 tsp onion powder
- 1/4 tsp paprika
- salt, to taste
For the Tortillas
- 2 tbsp olive oil, plus more for brushing
- 2 large onions, sliced thin
- 1/4 cup dry white wine Sauvignon Blanc
- 1 sweet potato, peeled and grated
- 1/2 cup vegetable broth substitute with fresh water
- 1 tsp paprika
- 1/2 tsp chili powder substitute with paprika
- 1/2 tsp cumin
- handful greens spinach, kale
- 1 cup cooked black beans if canned, drain and rinse
- 5 oz white or yellow corn frozen or canned is fine
- 6 whole grain tortillas
- grated cheddar cheese vegan cheese works well, too
Instructions
For the Ranch
- Mix all of the ingredients together very well and refrigerate until ready to use. Thin with more milk if needed.
For the Tortillas
- Heat the olive oil in a large skillet over low-medium heat until hot and shimmery. Add the onions and lightly season with salt. Cook, stirring often, until tender and caramelized, about 30-40 minutes; lowering the heat, if necessary, to avoid burning. Turn off the heat and add 1/4 cup of white wine (or broth). Return to a medium heat and deglaze the pan by scraping up any brown bits that may have accumulated on the bottom. Reduce the wine for 2-3 minutes. Turn off the heat and use a slotted spoon to remove the onions from the pan and set aside in a separate small bowl, leaving as much of the oil mixture behind in the pan as possible.
- To the same pan add the grated sweet potatoes. Do not turn on the heat yet. Give the potatoes a stir to absorb the oil in the pan. Add the chili powder and cumin, season lightly with salt, and a few turns of fresh cracked pepper, and stir well. Add the broth and mix to incorporate evenly. Turn the heat to low-medium and use your cooking spoon to spread the potatoes out evenly in the pan. Cover and cook on low for about 10 minutes, stirring them halfway through, add a little more liquid only if the potatoes are sticking to the pan. Cook until the potatoes are tender and easy to mash.
- Add the black beans and corn and mix to warm through, about 3 minutes.
- Add the greens of choice and cook until just wilted, about 2 minutes. Remove the pan from the heat.
Tortilla Wrap Hack:
- To prepare the wraps, cut a slit from the center of a tortilla to the edge closest to you (sometimes they fold better when warm, just pop in the microwave for 5-10 seconds). You'll want to add ingredients to each quadrant, moving clockwise. How you assemble this is entirely up to you, here's how we do it: Start with a thin layer of ranch in the first quadrant, add a spoonful of caramelized onions to the second quadrant, add the potato and bean mix to the third, and add the cheese to the fourth.
- To fold, start with the bottom left and fold each quarter over the next, moving clockwise.
- Add a light brushing of olive oil to a nonstick skillet (or a panini press, if you have one). Place the folded wrap into the pan. Toast lightly over medium heat for a few minutes on each side until it's heated through and slightly crisp on the outside. Serve with more ranch for dipping.
Notes
*You don't have to make this vegan, feel free to use regular ranch, milk, and cheese if you choose.