Sweet Potato Burritos

This recipe has become a staple in our lives. Just wanted to share.

Ingredients
2 1/2 cups (1/2-inch) cubed peeled sweet potato
3/4 cup low-salt vegetable broth
1/2 cup coarsely chopped onion
2 garlic cloves, minced
3/4 cup fresh/frozen 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 low-sodium 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.

Nutritional Information
Calories: 251 (14% from fat)
Fat: 3.8g (sat 0.6g,mono 1.4g,poly 1.5g)
Protein: 8.1g
Carbohydrate: 46.4g
Fiber: 4.6g
Cholesterol: 0.0mg
Iron: 2.6mg
Sodium: 328mg
Calcium: 87mg