Black Bean And Sweet Potato Burritos

Black Bean And Sweet Potato Burritos

Ingredients:
2 tsp canola oil
1 cup chopped onion (1 medium)
2 cloves garlic, minced
4 tsp ground cumin
½ tsp dried oregano
¾ cup vegetable broth or reduced-sodium chicken broth
1 medium sweet potato, peeled and diced (3 cups)
14.5 oz (410 mL) mild green chile–seasoned diced tomatoes with juice
15.5 oz (440 mL) black beans, drained and rinsed
¾ cup frozen corn
¼ cup chopped fresh cilantro
1 Tbsp fresh lime juice
⅛ tsp ground black pepper
8 whole wheat wraps or tortillas, (8-in or 20 cm each)
1 cup shredded pepper jack or monterey jack cheese
½ cup reduced-fat sour cream

Directions:
1. Preheat oven to 325°F (160°C).
2. In large nonstick skillet, heat oil over medium heat. Add onion and cook, stirring often, for 2 to 3
minutes, or until softened. Add garlic, cumin, and oregano. Cook, stirring, for 10 to 20 seconds, or
until fragrant. Add broth and sweet potato. Bring to a simmer. Cover and cook for 5 minutes. Add
tomatoes (with juice), beans, and corn. Return to a simmer. Cover and cook for 5 to 10 minutes, or
until sweet potato is tender. Mash about one-quarter of vegetable mixture with potato masher. Stir
mashed and unmashed portions together. Stir in cilantro, lime juice, and pepper.
3. Meanwhile, enclose wraps (or tortillas) in foil and heat in oven for 10 to 15 minutes.
4. To serve, spoon about ⅔ cup of sweet potato filling down center of each tortilla. Sprinkle with
about 2 Tbsp cheese. Fold in edges of wrap, then fold one side over filling and wrap up burrito.
Serve with sour cream for dipping.