Are you familiar with the tortilla wrap hack that went viral? I’ll show you how to do it here!
While we are not a vegan family, we do eat plant based quite often – especially in the months when the harvest provides. And in the winter, while braised chicken and slow-cooked stews have their honorary place in my kitchen, so do our trusted friends, potatoes and onions.
These loaded sweet potato and ranch tortillas have become a family favorite! The best part is they’re so versatile, we hardly ever make them the same way twice!
In today’s version we’re serving them alongside a homemade creamy, big-flavored, vegan ranch – trust me, you’ll crave this dip!
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If you give this recipe a go, don’t forget to share it with me on Instagram, I’d love to see! Just make sure to tag me @chasingtheseasons so I don’t miss it!
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Loaded Sweet Potato & Ranch Tortilla Crunch
Ingredients
Method
- Mix all of the ingredients together very well and refrigerate until ready to use. Thin with more milk if needed.
- 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.
- 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.
