Whole Grain Wraps with Quinoa Beans and Roasted Veggies

Ingredients

• 8 ounces garnet yam or other sweet potato
• 1 small zucchini about 8 ounces
• ½ red bell pepper, about 4 ounces
• 1 small red jalapeno seeded and julienned
• 1 tablespoon olive oil
• ½ teaspoon ground chipotle pepper
• 1 teaspoon salt
• 1 cup cooked black beans, rinsed and drained
• 1 cup shredded queso anejo or other cheese (optional)
• 1½ cups Mexican Quinoa with Pepitas and Cilantro (half the batch, without the added vegetables)
• 4 10-inch whole wheat tortillas
• Salsa, for serving

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