Black Bean & Sweet Potato Burritos

A Recipe provided to us by Flo....

2 teaspoons canola oil
1 cup chopped onion
2 garlic cloves, minced
4 teaspoons ground cumin
1/2 teaspoon dried oregano
3/4 cup vegetable broth or reduced-sodium chicken broth
1 medium sweet potato, peeled and diced (3 cups)
1 can (14 1/2 ounce) mild green chile seasoned diced tomatoes
1 can (15 1/2 ounce) black bean, drained and rinsed
3/4 cup frozen corn
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1/8 teaspoon freshly ground pepper
8 - 8 inch whole wheat tortillas or wraps
1 cup shredded pepper jack or Monterey Jack cheese
1/2 cup reduced-fat sour cream

1. Preheat the oven 325 F
2. Heat the oil in a large nonstick skillet over medium heat. Add the onion & cook, stirring often, until softened, 2 to 3 minutes. Add the garlic, cumin and oregano. Cook, stirring, until fragrant, 10 to 20 seconds. Add the broth and sweet potato. Bring to a simmer. Cover and cook for 5 minutes. Add the tomatoes, beans and corn. Return to a simmer. Cover and cook until the sweet potato is tender, 5 to 10 minutes longer. Mash about 1/4 of the vegetable mixture with a potato masher. Stir the mashed and unmashed portions together. Stir in the lime juice, cilantro, and pepper.
3. Meanwhile, enclose the wraps in aluminum foil and heat in oven for 10 to 15 minutes.
4. To serve, spoon about 2/3 cup of the sweet potato filling down center of each tortilla. Sprinkle with about 2 tablespoons cheese. Fold in edges of wrap, then fold 1side over filling and wrap up the burrito. Serve with sour cream for dipping. One serving is 1 wrap, 2/3 cup filling, 2 tablespoons shredded cheese, and 1 tablespoon sour cream.

Per serving: 262 calories, 14 g protein, 35 g carb, 15 g fiber, 10 g total fat, 4 g saturated fat, 21 g cholesterol, 784 mg sodium

Tip: To heat individual wraps or flour tortillas in the microwave, place 1 wrap between 2 paper towels and microwave on high for 10 to 12 seconds.