Confetti-Stuffed Burritos |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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.
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