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Black Bean Veggie Burritos

Sweet potatoes give these baked burritos a unique twist. Packed with tender veggies, cheese and spices, they’ll make a mouthwatering dinner any night. —Carissa Sumner, New York, New York

8 ServingsPrep: 30 min. Bake: 25 min.

Ingredients

1 large sweet potato, peeled and cut into 1/2-inch cubes
1 medium onion, finely chopped
1 tablespoon water
1 can (15 ounces) black beans, rinsed and drained
1 cup frozen corn
1 medium green pepper, chopped
2 tablespoons lemon juice
3 garlic cloves, minced
1 tablespoon chili powder
2 teaspoons dried oregano
1 teaspoon ground cumin
8 whole wheat tortillas (8 inches), warmed
2 cups (8 ounces) shredded Monterey Jack cheese
1/2 cup fat-free plain yogurt
1/2 cup salsa

Directions

In a large microwave-safe bowl, combine the sweet potato, onion and
water. Cover and microwave on high for 4-5 minutes or until potato
is almost tender. Stir in the beans, corn, green pepper, lemon
juice, garlic and seasonings.
Spoon a heaping 1/2 cup filling off center on each tortilla. Sprinkle
with 1/4 cup cheese. Fold sides and ends over filling and roll up.
Place seam side down in a 13-in. x 9-in. baking dish coated with

2 of 2

Black Bean Veggie Burritos (continued)

Directions (continued)

cooking spray. Cover and bake at 350° for 25-30 minutes or until
heated through. Serve with yogurt and salsa. Yield: 8 servings.

Nutrition Facts: 1 burrito with 1 tablespoon yogurt and 1 tablespoon salsa equals 362 calories, 12 g fat (5 g saturated fat), 25 mg cholesterol, 505 mg sodium, 47 g carbohydrate, 7 g fiber, 16 g protein.