North Albany IGA Recipes
https://2600.iga-web.com/Recipes/Detail/3955/Bean_and_Sweet_Potato_Burritos
Bean and Sweet Potato Burritos
Yield: 4 servings
Ingredients
| 1 | Tablespoon | olive oil | |
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| 1 | medium onion, thinly sliced | ||
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| 1 | jalapeno pepper, seeded, minced | ||
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| 1 | Tablespoon | chili powder | |
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| 3 | cloves | garlic, minced | |
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| 2 | teaspoons | dried oregano leaves, crushed | |
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| 1 | teaspoon | ground cumin | |
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| 1 | Tablespoon | water | |
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| 1 | large sweet potato, baked, cooled, peeled, diced or 1 can (16 ounce) yams, drained, rinsed, diced | ||
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| 1 | can | (15 ounce) black beans or pinto beans, drained, rinsed | |
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| 1 | cup | frozen whole kernel corn, thawed, drained | |
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| 1 | green bell pepper, chopped | ||
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| 2 | Tablespoons | lime juice | |
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| 3/4 | cup | (3 ounce) shredded Monterey Jack cheese | |
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| 4 | (10- inch) flour tortillas | ||
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| Sour cream | |||
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Nutrition Facts
Yield: 4 servings
Approximate Nutrient Content per serving:
| Calories: | 428 | |
| Calories From Fat: | 81 | |
| Total Fat: | 9g | |
| Cholesterol: | 7mg | |
| Sodium: | 617mg | |
| Total Carbohydrates: | 75g | |
| Protein: | 22g |
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Directions:
Preheat oven to 350 degrees F
Heat oil over medium-high heat in large saucepan or Dutch oven. Add onion and cook, stirring often, until golden. Add jalapeno, chili powder, garlic, oregano and cumin; stir 1 minute more. Add 1 Tbsp water and stir; remove from heat.
Stir in sweet potato, beans, corn, pepper and lime juice.
Spoon 2 Tbsp cheese in center of each tortilla.
Top with 1 cup filling. Fold all 4 sides around filling to enclose.
Place burritos seam side down on baking sheet.
Cover with foil and bake 30 minutes or until heated through.
Serve with sour cream.
Please note that some ingredients and brands may not be available in every store.
North Albany IGA Recipes
https://2600.iga-web.com/Recipes/Detail/3955/Bean_and_Sweet_Potato_Burritos
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