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Cheesy Mexican Sweet Potato Noodle Wraps
[Vegan]

Author Bio

Taylor is the blogger, recipe developer, photographer, and general mess maker behind Food Faith Fitness. Her... Read More

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Cheesy Mexican Sweet Potato Noodle Wraps [Vegan]

Dairy Free

Think creamy, gooey, melty, and the most delicious cheese sauce you've ever had and you've got the dairy-free cheese sauce that graces these Mexican-inspired sweet potato wraps. This luscious, smooth sauce is rolled up in a wrap with crisp, fresh spinach, tender sweet potatoes that are hugged in a spicy... Read More

Ingredients You Need for Cheesy Mexican Sweet Potato Noodle Wraps [Vegan]

1 teaspoon olive oil or water
1 teaspoon garlic, minced
1 very small sweet potato or half of a medium sweet potato, spiralized with the 3-millimeter blade
3/4 teaspoon taco seasoning
3 tablespoons unsweetened almond milk
3 tablespoons nutritional yeast
A pinch of salt
2 gluten-free wraps
1 cup spinach, packed
1/4 cup salsa of choice
3 tablespoons cilantro, roughly chopped
1/2 an avocado, sliced

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How to Prepare Cheesy Mexican Sweet Potato Noodle Wraps [Vegan]

Heat the olive in a large pan over medium heat. Add in the garlic and cook until fragrant, just a minute or so. Add in the sweet potato noodles and taco seasoning, tossing to coat the noodles in the seasoning.
Cook, stirring occasionally, until the noodles "wilt" and become fork-tender, about 10 minutes.
While the noodles cook, heat the milk in a small pot over medium heat just until steaming (not boiling).
Whisk in the nutritional yeast, along with a pinch of salt, and let come to a boil. Boil, whisking constantly, until the sauce begins to thicken, about 4 minutes. Transfer to a small bowl to let cool for 3 minutes. It thickens up quite a bit while it cools.
Divide the cooled cheese sauce between the two wraps and spread out. Then, divide the spinach, followed by the potato noodles, salsa, cilantro and avocado slices.
Roll up and serve.