~Recipe from Cooking Light
- 2 1/2 cups (1/2-inch) cubed sweet potatoes (peeled; this was 2 1/2 small sweet potatoes for me)
- 3/4 c. low-salt chicken broth
- 1/2 c. coarsely chopped onion (I used green)
- 2 garlic cloves, minced
- 3/4 c. corn kernels (I used frozen)
- 1 can black beans (~1 3/4 c.), drained and divided in half
- 1/2 c. chopped red bell pepper
- 1/4 c. minced fresh cilantro (optional--we left it out and they were still great)
- 1 1/2 T. fresh lime juice
- 8 (8-inch) flour tortillas
- 1/2 c. sour cream or plain yogurt
- 1/2 c. prepared salsa
- extra cilantro if desired for garnish
- Preheat oven to 350 degrees.
- Combine sweet potato and broth in a large 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, half of the black beans, bell pepper, cilantro, and lime juice; simmer, uncovered, 6 minutes or until thoroughly heated.
- While mixture is cooking, mash remaining black beans as much as you can; don't sweat it, but these are subbing in for refried beans...
- Stir in mashed black beans to mixture in skillet. Remove from heat. Spoon about 1/2 cup filling into each tortilla and roll up.
- Place burritos in a 13x9-inch baking dish and cover with foil. Bake for 15 minutes or until thoroughly heated.
- Serve each burrito with 1 tablespoon sour cream and 1 tablespoon salsa.
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