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Confetti-Stuffed Burritos

Photo: Becky Luigart-Stayner; Styling: Fonda Shaia
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)

Nutrition 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

How to Make It

  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.

Cook's Notes

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.