Baked Sweet Potato and Black Bean Gyro with Chipotle Mayo

Name: Baked Sweet Potato and Black Bean Gyro with Chipotle Mayo
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Tex-Mex
Ingredients: 1½ lb (680 g) large sweet potatoes, peeled, cut into ¼-inch (6 mm) thick slices, then cut slices into 3-inch (7.5 cm) long batons; 1½ cans (15 oz each) (425 g) canned black beans, drained and rinsed, patted dry with paper towels; 3 tbsp (45 ml) extra-virgin olive oil; 1½ tsp (3 g) ground cumin; 1 tsp (2 g) smoked paprika; ¾ tsp (2 g) garlic powder; 1 tsp (1 g) dried oregano; ¾ tsp (4 g) sea salt; ½ tsp (1 g) freshly ground black pepper; ¾ cup (180 ml) vegan mayonnaise; 1½ tbsp (25 g) canned chipotle peppers in adobo sauce, finely minced; 1 tbsp (15 ml) fresh lime juice; 1 clove (3 g) garlic clove, minced, minced; ¼ tsp (½ g) ground cumin; 4 pieces large pita bread, warmed; 2 whole (400 g) medium tomatoes, sliced; 1 whole (300 g) English cucumber, thinly sliced lengthwise; ½ whole (80 g) red onion, thinly sliced, thinly sliced; ½ cup (15 g) fresh cilantro, loosely packed, leaves picked; 1 whole (50 g) fresh lime, cut into wedges (optional)

From the MyKitchenBank Kitchen

A vibrant vegan gyro featuring crispy-edged baked sweet potato and black bean slices seasoned with warm spices, wrapped in warm pita with fresh cilantro, lime, tomatoes, and cucumber, then drizzled with zesty chipotle-lime mayo. The roasted filling develops deep, caramelized flavors while staying tender inside, delivering Mediterranean comfort with a bold Mexican kick.

Prep: 25 min
Cook: 45 min
Wait: 10 min
Total: 1 hr 20 min
Makes: 4 gyros (one per person)

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Ingredients

4 servings

For the filling
1½ lb (680 g) large sweet potatoes, peeled, cut into ¼-inch (6 mm) thick slices, then cut slices into 3-inch (7.5 cm) long batons
1½ cans (15 oz each) (425 g) canned black beans, drained and rinsed, patted dry with paper towels
3 tbsp (45 ml) extra-virgin olive oil
1½ tsp (3 g) ground cumin
1 tsp (2 g) smoked paprika
¾ tsp (2 g) garlic powder
1 tsp (1 g) dried oregano
¾ tsp (4 g) sea salt
½ tsp (1 g) freshly ground black pepper
For the chipotle mayo
¾ cup (180 ml) vegan mayonnaise
1½ tbsp (25 g) canned chipotle peppers in adobo sauce, finely minced
1 tbsp (15 ml) fresh lime juice
1 clove (3 g) garlic clove, minced, minced
¼ tsp (0.5 g) ground cumin
For serving
4 pieces large pita bread, warmed
2 whole (400 g) medium tomatoes, sliced
1 whole (300 g) English cucumber, thinly sliced lengthwise
½ whole (80 g) red onion, thinly sliced, thinly sliced
½ cup (15 g) fresh cilantro, loosely packed, leaves picked
1 whole (50 g) fresh lime, cut into wedges (optional)

Equipment (8)

Two large baking sheets
Parchment paper
Large mixing bowl
Food processor
Small bowl for mayo
Knife and cutting board
Measuring spoons and cups
Small whisk or fork

Steps

Before you start

Preheat oven to 425°F (220°C)
Line two baking sheets with parchment paper
Drain and rinse canned black beans thoroughly
Gather all spices before you start mixing

1
Make chipotle mayo
- In a small bowl, combine vegan mayo, minced chipotle peppers with 1 tsp of adobo sauce, fresh lime juice, minced garlic, and 0.25 tsp cumin.
- Whisk together until smooth and well combined.
- Taste and adjust heat or lime to your preference.
- Set aside.
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Ready when: mayo is smooth and flecked with chipotle; smells fragrant and spicy
Tip: Make this first so flavors blend while the filling roasts
2
Combine spices for filling
- In a large mixing bowl, whisk together cumin, smoked paprika, garlic powder, dried oregano, sea salt, and black pepper.
- Set this spice blend aside.
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Tip: Mixing spices first prevents clumping and ensures even distribution
3
Coat filling ingredients
- Return to the large mixing bowl.
- Add the sweet potato batons and black beans.
- Drizzle with 3 tbsp (45 ml) extra-virgin olive oil, then sprinkle the spice blend over everything.
- Using a large spoon or rubber spatula, toss gently but thoroughly for about 1 minute until every piece is evenly coated with oil and spices.
- The mixture should look vibrant and fragrant.
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Ready when: all pieces are evenly coated in spiced oil with no dry spots
Tip: Handle black beans gently to avoid breaking them; a few breaks are okay but try to keep them mostly whole
4
Spread on baking sheets
- Divide the spiced mixture between the two prepared parchment-lined baking sheets, spreading it in a single layer without crowding.
- Arrange sweet potato batons in roughly the same direction for even cooking.
- Try to keep black beans distributed throughout so they don't clump together.
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Ready when: ingredients are spread in a single layer with a bit of space between pieces
Tip: Crowded pans steam instead of roast; use both sheets rather than piling everything on one
5
Roast filling ingredientsOven 425°F / 220°C
- Place both baking sheets in the preheated 425°F (220°C) oven.
- Roast for 30–35 minutes, stirring and rotating the pans halfway through (around the 15-minute mark), until the sweet potatoes are tender inside with golden-brown, crispy edges, and the black beans are heated through and starting to char in spots.
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Ready when: sweet potatoes are fork-tender with dark golden edges; black beans are hot and beginning to blister
Tip: Don't skip rotating the pans; it ensures even browning and prevents the back from cooking faster than the front
6
Warm pita bread
- About 5 minutes before the roasted filling is done, warm the pita bread.
- Wrap the stack of pitas in a damp paper towel and microwave for 45–60 seconds until warm and pliable, or place them directly over a gas flame for 3–4 seconds per side if you prefer a light char.
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Ready when: pita is soft, warm, and slightly pliable
Tip: Warm pita right before assembling so it doesn't cool and stiffen while you finish roasting
7
Prep fresh toppings
- While the filling finishes roasting, prep your fresh toppings: slice tomatoes into thin rounds, slice cucumber lengthwise into thin planks, thinly slice red onion, and pick cilantro leaves from stems.
- Arrange each topping in its own small bowl or on a cutting board for easy assembly.
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Ready when: all toppings are prepped and ready to assemble
Tip: Prep these while the filling roasts so assembly is quick and the pita stays warm
8
Assemble gyros
- Lay a warm pita on a clean work surface or large plate.
- Spread about 3 tbsp (45 ml) of chipotle mayo down the center of the pita.
- Mound about 1 cup (240 ml) of the warm roasted sweet potato and black bean mixture down the center, dividing it equally among the 4 gyros.
- Top with a small handful of tomato slices, cucumber slices, red onion, and fresh cilantro.
- Drizzle with a little more chipotle mayo if desired.
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Ready when: pita is generously filled but not overflowing; all four gyros are evenly packed
Tip: Don't overstuff—a gyro with too much filling is hard to eat; aim for a generous but manageable amount
9
Fold and serve
- Gently fold the pita up and around the filling, using your fingers to tuck in the sides as you go.
- If using lime wedges, serve them on the plate alongside the gyros for squeezing over at the table.
- Serve immediately while the filling is still warm and the pita is soft.
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Ready when: gyro is folded and holding together, ready to eat
Tip: Fold over a plate or large cutting board so any drips are caught—the mayo and juices can be messy, which is part of the fun

Good to know

Tips

For extra crispiness, toss the sweet potato and black beans halfway through roasting and press them down gently on the pan so they make direct contact with the hot surface.
The sweet potatoes should be cut thin enough (¼ inch / 6 mm) to cook through in 35 minutes; thicker cuts will stay dense inside.
If your chipotle mayo is too thick, thin it with a little water or more lime juice, 1 tsp at a time, until it reaches a spreadable consistency.
These gyros are best eaten warm and fresh, but if you need to make them ahead, assemble them up to 2 hours before eating and wrap individually in foil to keep warm.

Make ahead

{"text": "Chipotle mayo can be made up to 3 days ahead and stored in the fridge. The roasted sweet potato and black bean filling can be roasted up to 8 hours ahead, then reheated gently in a 300°F (150°C) oven for 10 minutes before assembling."}

Storage & reheating

{"text": "Leftover filling keeps in an airtight container in the fridge for up to 4 days. Reheat in a 325°F (160°C) oven for 8–10 minutes until warm. Chipotle mayo lasts 3 days in the fridge. Fresh toppings are best used the day of purchase. Do not freeze the roasted filling as texture degrades; mayo can be frozen for up to 3 months."}

Substitutions

vegan mayonnaise → regular mayonnaise or Greek yogurt mixed with a bit of lemon juice. For non-vegans, use regular mayo for a tangier result or Greek yogurt for a lighter, protein-rich version
canned chipotle peppers in adobo sauce → 1 tbsp harissa paste or sriracha mixed with a pinch of smoked paprika. If you don't have chipotles, harissa brings heat and depth, while sriracha adds pure spice; both work well with the Mexican-Mediterranean blend
large pita bread → naan, lavash, or 9-inch (23 cm) flour tortillas. Naan is thicker and sturdier; lavash is thinner and more Greek-inspired; tortillas are more Mexican-leaning
fresh cilantro → fresh parsley or a mix of parsley and mint. If you're cilantro-averse, parsley is milder; mint adds brightness without the soapy notes some detect in cilantro