Makes 8 servings
- 1 large sweet potato, peeled
- 1 Tbsp. water
- 1 medium onion finely, chopped
- 3 garlic cloves, minced
- 1 15 oz. can of black beans, drained and rinsed
- 1 cup of frozen corn
- 1 medium green bell pepper
- 2 Tbsp. lemon juice
- 1 Tbsp. chili powder
- 2 tsp. dried oregano
- 1 tsp. ground cumin
- 8 (8 inch) whole wheat tortillas
- 2 cup shredded cheddar cheese
- ½ cup sour cream
- ½ cup salsa
Cut sweet potato into 1-inch cubes. In a large microwave-safe bowl, combine the sweet potato and water. Cover and microwave on high for 4-5 minutes or until potato is almost tender. In skillet, sauté onion and garlic. Stir in the beans, corn, green pepper, lemon juice and seasonings. Spoon a heaping 1/2 cup filling off center on each tortilla (may warm in microwave for 10-15 seconds if prefer). Sprinkle with 1/4 cup cheese. Fold sides and ends over filling and roll up. Serve with sour cream and salsa.
Nutrition analysis per serving: 360 calories, 12 g fat, 16 g protein, 47 g carbohydrate, 7 g fiber, 505 mg sodium.
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