Bean and Sweet Potato Burritos

Yield: 4 servings

Ingredients

1 Tablespoon olive oil

1 medium onion, thinly sliced

1 jalapeno pepper, seeded, minced

1 Tablespoon chili powder

3 cloves garlic, minced

2 teaspoons dried oregano leaves, crushed

1 teaspoon ground cumin

1 Tablespoon water

1 large sweet potato, baked, cooled, peeled, diced or 1 can (16 ounce) yams, drained, rinsed, diced

1 can (15 ounce) black beans or pinto beans, drained, rinsed

1 cup frozen whole kernel corn, thawed, drained

1 green bell pepper, chopped

2 Tablespoons lime juice

3/4 cup (3 ounce) shredded Monterey Jack cheese

4 (10- inch) flour tortillas

Sour cream

Nutrition Facts

Yield: 4 servings

Approximate Nutrient Content per serving:

Calories: 428

Calories From Fat: 81

Total Fat: 9g

Cholesterol: 7mg

Sodium: 617mg

Total Carbohydrates: 75g

Protein: 22g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

Preheat oven to 350 degrees F

Heat oil over medium-high heat in large saucepan or Dutch oven. Add onion and cook, stirring often, until golden. Add jalapeno, chili powder, garlic, oregano and cumin; stir 1 minute more. Add 1 Tbsp water and stir; remove from heat.

Stir in sweet potato, beans, corn, pepper and lime juice.

Spoon 2 Tbsp cheese in center of each tortilla.

Top with 1 cup filling. Fold all 4 sides around filling to enclose.

Place burritos seam side down on baking sheet.

Cover with foil and bake 30 minutes or until heated through.

Serve with sour cream.

Please note that some ingredients and brands may not be available in every store.

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