Pinto Bean and Vegetable Burritos
Pinto Bean and Vegetable BurritosIngredients1 tablespoon olive oil1 medium yellow onion, sliced thinly1 tablespoon chili powder3 cloves garlic, minced2 teaspoons dried oregano leaves1 teaspoon ground cumin1 large sweet potato, baked, cooked, peeled and diced1 (15-ounce) can pinto beans, drained and rinsed1 cup frozen thawed corn1 chopped green pepper2 tablespoons lime juice¾ cup shredded reduced-fat Mexican cheese blend4 whole-grain (10-inch) flour tortillasReduced-fat sour creamDirections
- Preheat oven to 350 degrees. Heat oil in large skillet over medium-high heat. Add onion and cook, stirring often or until golden brown. Add 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. Heat gently.
- Spoon 2 tablespoons cheese in the center of each tortilla. Top with 1 cup bean-corn mixture. Fold all seams around the filling to enclose. Place burritos on baking sheet, seam side down. Cover with foil and bake 30 minutes or until heated through. Serve with sour cream. Makes 4 servings.