Roasted potato wraps w/black bean hummus

I'd had this recipe from the Whole Foods site, for black bean "hummus," bookmarked for quite awhile. When I came across this other recipe in Vegetarian Times, for potato tacos, the hummus immediately came to mind. I put my own spin on the "tacos," but the hummus recipe was excellent already. I knew those two would marry perfectly, and they did! Without further ado, I present to you the happy couple.

For the wraps:
2 large potatoes, scrubbed, peeled if desired
1T olive oil
1 tsp salt
1T canola oil
1 medium onion, diced
1 green bell pepper, diced
2 cloves garlic, minced
1 tsp ground cumin
1/2 tsp cayenne pepper (optional)
2T chopped cilantro
2 tsp lemon juice
Salt and pepper to taste
4 whole wheat flour tortillas, warmed
Salsa, for serving

For the hummus:
1 can black beans, rinsed and drained
1/4 cup tahini
2 cloves garlic, minced
1 tsp ground cumin
1/4 tsp cayenne pepper (optional)
2T olive oil
2T warm water
2 tsp lemon juice
2 tsp soy sauce
1/2 cup cilantro
Salt to taste

First, you’ll want to get your potatoes going. Preheat the oven to 475 degrees. Chop the potatoes into 1/2-inch pieces and place on a rimmed baking sheet. Drizzle on the olive oil, sprinkle on the salt, and toss to combine. (I lined my baking sheet with foil, but I actually don’t recommend it; there was a lot of “stickage,” despite the oil.)



Roast for 20-25 minutes. Take them out every 6-8 minutes and stir them around so that they brown on all sides. Set aside when done.

While those are cooking, make the hummus. Combine all ingredients except cilantro and salt in a food processor. I threw in a couple slices of pickled jalapeño too; you can improvise however you want.



Pulse a few times to combine, then process until smooth. Scrape down the sides and add the cilantro.



Pulse 10-15 times to combine. Scrape down the sides again and give it a taste. Season with salt to taste, and process one more time, for about 10 seconds. Transfer the hummus to a bowl. Have some tortilla chips handy so you can snack on it as you’re preparing the wraps.



Heat the canola oil in a large nonstick skillet over medium heat. Add the onions and green pepper and cook and stir until softened, about 5 minutes. Add the garlic, cumin, and cayenne and cook and stir until fragrant, about 30 seconds.



Add the potatoes and toss to coat and heat through. Stir in the lemon juice and cilantro and remove from heat. Season with salt and pepper to taste.



Now for the assembly: place a tortilla on a plate and spread on a big glop of the hummus.



Pile 1/4 of the potato mixture on top. (You can also add any taco-type fillings you like, be it lettuce, [soy] cheese, chopped tomatoes, etc.)



Fold in the sides of the tortilla, roll it up, and place seam side-down on the plate. Spoon salsa generously on top.



If you've never had potatoes in Mexican food, you are missing out! These wraps are irresistible, and they made a great lunch the rest of the week.



Yield: 4 wraps. Per wrap (without hummus): 219 calories, 9g fat (1g sat), 36g carbs, 11g fiber, 8g protein.
Per 1/4 cup hummus: 127 calories, 7.5g fat (.5g sat), 10.5g carbs, 3.8g fiber, 5.3g protein.

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