Use store-bought or homemade hummus in this fast, healthy vegan wrap, and add even more flavor by using your favorite veggie flavored wrap or tortilla.

This is a vegan remake of the “Eating Well” recipe from October 2019 edition.  I love this recipe and love the leftovers.  I often make two batches, just to have more for lunch the second day.

Today we’re going full-on vegetarian. My Sweet Potato and Black Bean Burrito is easily adaptable to whatever you have in your fridge that day, and with a busy schedule and kids to feed, that’s key for me.