Ingredients (serves 4):

• 1 package soy or rice wrappers
• 1 7 oz package of black bean spaghetti, prepared per instructions
• 2 Cups chard, julienned
• 2 medium sweet potatoes, julienned and steamed
• 2 Tablespoons red wine vinegar
• Sea salt, to taste
• Optional: 1 jalapeno, diced
• Tahini Miso Sauce
  • 3 tablespoons tahini
  • 1 tablespoon white miso
  • 1 tablespoon gluten-free tamari sauce
  • 1 lime, juiced
  • Pepper, to taste

Directions:

1. In a large bowl, toss your prepared black bean spaghetti with your juilienned chard, red wine vinegar, jalapeno (if using), and sea salt.  Taste a bite and adjust any seasonings as necessary.
2. When assembling be sure not to over fill the wrap as it makes rolling much more difficult! Place your wrap on a flat rolling surface and at the top (be sure to leave a 1/2 inch as an edge) add 2-3 Tablespoons of the black bean pasta and chard mix to one end of your wrapper, leaving rooms at the side (think as if you’re wrapping a burrito!), then add your steamed sweet potatoes on top.  Fold the sides in towards your filling, roll the top edge down and tightly roll, squeeze and pull down on your wrap to tighten as you roll it up.
3. To mix your tahini miso sauce, add all ingredients to a mixing bowl and whisk to combine.  Taste a bite and adjust any seasonings as necessary.

4. Enjoy eating whole!