Bean and Sweet Potato Burritos

Yield:
4 servings

Ingredients:

  1. 1 Tablespoon olive oil
  2. 1 medium onion, thinly sliced
  3. 1 jalapeno pepper, seeded, minced
  4. 1 Tablespoon chili powder
  5. 3 cloves garlic, minced
  6. 2 teaspoons dried oregano leaves, crushed
  7. 1 teaspoon ground cumin
  8. 1 large sweet potato, baked, cooled, peeled, diced or 1 can (16 ounce) yams, drained, rinsed, diced
  9. 1 can (15 ounce) black beans or pinto beans, drained, rinsed
  10. 1 cup frozen whole kernel corn, thawed, drained
  11. 1 green bell pepper, chopped
  12. 2 Tablespoons lime juice
  13. 3/4 cup (3 ounce) shredded Monterey Jack cheese
  14. 4 (10- inch) flour tortillas
  15. Sour cream
  16. 1 Tablespoon water
Directions:

Preheat oven to 350 degrees F

Heat oil over medium-high heat in large saucepan or Dutch oven. Add onion and cook, stirring often, until golden. Add jalapeno, chili powder, garlic, oregano and cumin; stir 1 minute more. Add 1 Tbsp water and stir; remove from heat.

Stir in sweet potato, beans, corn, pepper and lime juice.

Spoon 2 Tbsp cheese in center of each tortilla.

Top with 1 cup filling. Fold all 4 sides around filling to enclose.

Place burritos seam side down on baking sheet.

Cover with foil and bake 30 minutes or until heated through.

Serve with sour cream.



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