Confetti-Stuffed Burritos
Jessica
ingredients
- 2 1/2 cups (1/2-inch) cubed peeled sweet potato
- 3/4 cup low-salt chicken broth
- 1/2 cup coarsely chopped onion
- 2 garlic cloves, minced
- 3/4 cup fresh corn kernels (about 2 ears)
- 3/4 cup drained canned black beans, partially mashed
- 1/2 cup chopped red bell pepper
- 1/4 cup minced fresh cilantro
- 1 1/2 tablespoons fresh lime juice
- 3/4 cup canned fat-free refried beans
- 8 (8-inch) flour tortillas
- 1/2 cup fat-free sour cream
- 1/2 cup bottled salsa
- 4 teaspoons chopped fresh cilantro (optional)
directions
- 1
Preheat oven to 350°.
- 2
Combine sweet potato and broth in a large nonstick skillet. Bring to a simmer over medium-low heat; cover and cook 7 minutes or until tender. Add onion and garlic; cook 2 minutes. Add corn, black beans, bell pepper, cilantro, and lime juice; simmer, uncovered, 6 minutes or until thoroughly heated. Combine sweet potato mixture and refried beans in a medium bowl. Spoon about 1/2 cup sweet potato mixture down center of each tortilla, and roll up. Place burritos in a 13 x 9-inch baking dish; cover with foil.
- 3
Bake at 350° for 15 minutes or until thoroughly heated. Serve each burrito with 1 tablespoon sour cream and 1 tablespoon salsa. Sprinkle each burrito with 1 teaspoon chopped cilantro, if desired.
Source: Jessica
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