Start by heating the coconut oil in a skillet over medium heat. Once the oil is hot, add the chopped sweet potatoes. Season with a pinch of salt and pepper. Sauté for about 10-15 minutes, stirring occasionally, until the sweet potatoes are tender and slightly caramelized.
Once the sweet potatoes are cooked, add the drained black beans to the skillet. Sprinkle in the taco seasoning and the juice of half a lime. Stir well to combine all the flavors and cook for an additional 3-5 minutes, until everything is heated through.
Lay your spinach or whole-grain wraps flat on a clean surface. Spread a tablespoon of Greek yogurt in the center of each wrap. Top with the sweet potato and black bean mixture, then add the diced tomatoes, avocado, and red onion.
Carefully fold in the sides of the wrap and then roll it up tightly from the bottom. Slice in half if desired, and enjoy your Black Bean and Sweet Potato Wrap fresh!
