Vegetable Bean Burrito

Ingredients

1 T olive oil

1 medium onion, thinly sliced

1 jalapeño pepper, seeded and minced

1 T chili powder

3 cloves garlic, minced

2 t dried oregano leaves

1 t ground cumin

1 large sweet potato, baked, cooled, peeled and diced or 1 can (16 oz) yams, rinsed, drained and diced

1 can (15 oz) black beans or pinto beans rinsed, drained

1 C frozen corn, thawed, drained

1 green bell pepper, chopped

2 T lime juice

3/4 C (3 oz) shredded reduced-fat Monterey Jack cheese

4 flour tortillas (10 inches)

sour cream (optional)

Directions

Preheat oven to 350 degrees F. Heat oil in large saucepan or Dutch oven over medium-high heat. Add onion and cook, stirring often. 10 minutes or until golden. Add jalapeno pepper, chili powder, garlic, oregano and cumin; stir 1 minute more. Add 1 tablespoon water and stir; remove from heat. Stir in sweet potato, beans, corn, bell pepper and lime juice.
Spoon 2 tablespoons cheese in center of each tortilla. Top with 1 cup filing. Fold all 4 sides around filing to enclose. Place burrito's seam side down on baking sheet. Cover with foil and bake 30 minutes or until heated through. Serve with sour cream, if desired.
Makes 4 servings.

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