Jun 5, 2013 16:39 Sweet Potato and Black Bean Wrap Sweet Potato and Black Bean Wrap LSU School of Human Ecology June 05, 2013 Comments 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.