Red Tortilla Wrap

Cut the sweet potato into thin matchsticks or small cubes, then roast on a baking sheet at 400°F for 12-15 minutes, stirring halfway through, until golden and tender.

Drain and rinse the canned pinto beans in a colander, then transfer to a small bowl and lightly mash with a fork until partially broken down but still chunky.

Slice the tomato into thin, even rounds and set aside on a plate.

Warm the red chile tortilla in a dry skillet over medium heat for 30 seconds per side until pliable, or wrap it in a damp kitchen towel and microwave for 10-15 seconds.

Lay the warm tortilla flat on a clean surface and spread the mashed avocado evenly across the center, leaving a 1-inch border on all sides.

Layer the roasted sweet potato, mashed pinto beans, and tomato slices in horizontal rows over the avocado.

Roll the tortilla tightly from one long side, tucking in the sides as you go to enclose the filling completely.

Slice the wrap in half diagonally and serve immediately while the sweet potato is still warm.