Confetti-Stuffed Burritos

Photo: Becky Luigart-Stayner; Styling: Fonda Shaia

Recipe from

Nutritional Information

Calories 251
Caloriesfromfat 14 %
Fat 3.8 g
Satfat 0.6 g
Monofat 1.4 g
Polyfat 1.5 g
Protein 8.1 g
Carbohydrate 46.4 g
Fiber 4.6 g
Cholesterol 0.0 mg
Iron 2.6 mg
Sodium 328 mg
Calcium 87 mg

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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

June 1998