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Preheat the oven to 400F.
On a sheet pan, add the bell peppers, onion, potatoes, tomato and seasonings. Toss, and roast for 45 minutes, until the potatoes are crispy.
In a pan over medium heat, add the garlic, chipotle pepper, cumin, paprika, nutritional yeast, salt and a tablespoon of oil.
Saute until fragrant, then add the 2 cans of black beans and vegetable broth. Stir until combined.
Using a potato masher, mash the beans into a thick paste. There should still be some beans intact.
In a blender, combine the cashews, water, salt, syrup and chipotle peppers and blend until smooth.
Lay out the wraps one at a time, and first start with two heaping scoops of the potato mixture, then 1 heaping scoop of the beans, finishing with the sauce and cilantro, if desired.
Wrap and store in the fridge for up to 4 days, or wrap in foil or sandwich paper and transfer to a freezer bag to be stored for up to 3 months.
Reheat in the air fryer, in the microwave or on a pan on the stovetop.