If you’re looking for a meal that will satisfy your belly, but not leave you feeling overly full or uncomfortable, look no further. Not only is this recipe easy, but it also features ingredients known to support sleep. So when you’re ready to hit the sack, you can settle in for a nourished night of slumber!
- High fiber or multigrain tortillas
- 1 can of black beans, drained and rinsed
- 8 oz. white button or baby bella mushrooms (can substitute with any preferred mushroom – portobello, oyster, shiitake, etc.), chopped
- 2 large handfuls of spinach
- 2 cups sweet potatoes, cut into 1” pieces
- 2 tablespoons hummus (plain or your flavor of choice)
- Extra virgin olive oil
- Salt and black pepper, to taste
- Roast sweet potatoes: preheat the oven to 400 F. Toss potatoes with 1 tablespoon extra-virgin olive oil, salt and black pepper. Lay potatoes out in single layer on baking sheet, roast for 25-30 minutes, or until tender.
- In a medium sauté pan, add 1 tablespoon extra virgin olive oil over medium heat.
- Add mushroom with a dash of salt and pepper, and sauté until they start to tenderize, about 5 minutes. Add the spinach and cook until wilted. Set aside.
- In the same sauté pan, add 1 tortilla over medium heat and brown each side (2-3 minutes per side). Remove from heat and spread a layer of hummus over tortilla. Layer the sweet potatoes, spinach and mushroom mixture, and black beans. Fold over other half of the tortilla and cut in half.
By: Erin Pellegrin RD, LDN