Confetti-Stuffed Burritos

Yield: 8 servings

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)

Preparation

Preheat oven to 350°.

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.

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.

Nutritional Information

Calories:

251 (14% from fat)

Fat:

3.8g (sat 0.6g,mono 1.4g,poly 1.5g)

Protein:

8.1g

Carbohydrate:

46.4g

Fiber:

4.6g

Cholesterol:

0.0mg

Iron:

2.6mg

Sodium:

328mg

Calcium:

87mg