Sweet Potato and Black Bean Wrap

Serves 4 to 6. Recipe is provided by LSU School of Human Ecology.

2 yams, shredded (about 2 cups, preferably unpeeled)

1 (15-oz.) can black beans, drained and rinsed

1 cup chopped red onion

4 green onions, sliced

1/2 cup sunflower seeds, shelled

1/4 cup light Italian dressing

2 tsps. honey

6 (10-inch) flour tortillas, warmed to soften

1. Spray a skillet with nonstick cooking spray and put over medium-high heat.

2. Sauté the shredded yams over medium-high heat for 5 minutes or until crisp tender, then transfer to a bowl.

3. In the same skillet, sprayed again, sauté the red onion for 5 minutes or until tender, then add the onion to the shredded yams, along with the black beans, green onions and sunflower seeds, mixing well.

4. In a small bowl, mix together the dressing and honey. Add to the yam mixture, tossing to coat.

5. Fill the tortillas and wrap them up.