Bean and Vegetable Burritos

Recipe Ingredients

1 T. olive oil
1 medium onion, thinly sliced
1 jalapeno pepper, seeded and minced
1 T. chili powder
3 cloves garlic, minced
2 t. dried oregano leaves, crushed
1 t. ground cumin
1 large sweet potato, baked, cooled, peeled and diced OR 1 can (16 oz.) yams in syrup, drained, rinsed and diced
1 can (15 oz.) black beans or pinto beans, drained and rinsed
1 c. frozen whole kernel corn, thawed and drained
1 green bell pepper, chopped
2 T. lime juice
¾ c. (3 oz.) shredded reduced-fat Monterey Jack cheese
4 whole wheat tortillas (10 inches)
Lowfat sour cream (optional)


Preheat oven to 350° F. Heat oil over medium heat in large skillet. Cook onion 10 minutes or until golden. Add jalapeno, chili powder, garlic, oregano and cumin. Stir 1 minute more. Add 1 T. water and stir. Remove from heat. Stir in sweet potato, beans, corn, green pepper and lime juice.

Spoon 2 T. cheese in center of each tortilla. Top with 1 cup filling. Fold bottom edge of tortilla up over filling, fold in sides and roll up completely to enclose filling. Place burritos seam down in 9×13 baking dish. Cover with foil and bake 30 minutes. Serve with sour cream or avocado slices, if desired.