1. Preheat the oven to 200 degrees celsius/392 fahrenheit
2. Place the sweet potato and bell pepper on a baking tray and drizzle with 1 tbsp of olive oil, Italian herbs and salt. Mix well.
3. Bake for 25 minutes.
4. Meanwhile, heat a skillet on medium heat and add 1 tbsp of olive oil
5. Sauté the garlic for 1/2 minutes, until fragrant. Be careful not to brown or burn. 
6. Add spices (cumin to onion powder) and cook for 1 more minute. 
7. Add the chilis in adobo and tomato pasta and stir until combined. Bake for 1 more minute.
8. Add the drained and rinsed black beans and juice of 1/2 lemon. Reduce heat to low, cover with a lid and allow to heat through for 5 more minutes.
9. In a clean skillet over medium heat, warm the wraps 1 minute per side. This will make sure the wraps are softer, thus making them easier to handle and roll. 

To make the sauce:

1. Bring a small pot of water to a boil. Add the peas and cook for about 3/4 minutes. 
2. Drain the peas.
3. Add peas, juice of 1 lemon, salt, water and cilantro to a blender and blend until smooth.

Assemble the wraps:

1. If desired, heat up the tortillas in a large pan or in the oven. 
2. Assemble the wraps with the sauce, spinach, black bean mixture, vegetable mixture and avocado. Enjoy!

You might have some leftover beans, sauce and/or vegetables when making this recipe as you might not be able to stuff everything inside of the wraps. You can perfectly eat them as is or make a delicious sandwich with those ingredients.