Roasted Sweet Potato and Red Kidney Bean Hash with Crispy Egg Wraps

Preheat your oven to 425 deg F (220 deg C).

In a large bowl, toss the cubed sweet potatoes with half of the olive oil and the Cajun seasoning.

Spread them in a single layer on a parchment-lined baking sheet and roast for 20-25 minutes until tender and caramelized at the edges.

While the potatoes roast, heat the remaining oil in a heavy-bottomed skillet over medium heat.

Sauté the diced onions until translucent and fragrant, about 5 minutes.

Stir in the minced garlic and cooked kidney beans, letting them toast slightly so the skins crisp up.

When the potatoes are done, fold them into the skillet with the bean mixture.

Warm the egg wraps briefly in the oven or a dry pan until pliable.

Divide the hash between plates, topping with the warm egg wraps.

Serve hot, allowing the smoky aroma of the Cajun spices to shine through.