Yam and Kale Wrap

Ingredients

Contains: milk, wheat, soy (auto-detected from the ingredients and method; we can miss things, so check labels)

• 4 large kale leaves, cut into small pieces
• 1/2 cup balsamic vinaigrette
• 2 tablespoons soy sauce
• 2 yams, quartered
• 1/2 (15 ounce) can black beans, rinsed and drained
• 1 1/2 teaspoons olive oil
• 1/4 cup crumbled feta cheese
• 2 (9 inch) whole wheat tortillas, warmed

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 400°F (200°C). Toss the quartered yams with the olive oil on a baking sheet and roast for about 20 minutes, turning once, until tender and golden.

2. While the yams roast, put the chopped kale in a covered skillet with a splash of water and the soy sauce. Cook over medium heat for 4 to 5 minutes until wilted, then remove from heat.

3. Warm the tortillas in a dry skillet or in the microwave for about 20 seconds so they are pliable.

4. Mash the roasted yams roughly in a bowl. Stir in the rinsed and drained black beans, the cooked kale, and about half of the balsamic vinaigrette.

5. Spread half of the yam filling down the center of each warmed tortilla. Top with the crumbled feta cheese.

6. Drizzle the remaining vinaigrette over the filling, fold in the sides, and roll up each tortilla. Serve warm, cut in half if desired.