Ingredients
1 large sweet potato, peeled and cut into 1/2-inch cubes1 medium onion, finely chopped1 tablespoon water1 can (15 ounces) black beans, rinsed and drained1 cup frozen corn1 medium green pepper, chopped2 tablespoons lemon juice3 garlic cloves, minced1 tablespoon chili powder2 teaspoons dried oregano1 teaspoon ground cumin8 whole wheat tortillas (8 inches), warmed2 cups shredded Monterey Jack cheese1/2 cup fat-free plain yogurt1/2 cup salsa
Preparation
In a large microwave-safe bowl, combine the sweet potato, onion and water. Cover and microwave on high for 4-5 minutes or until potato is almost tender. Stir in the beans, corn, green pepper, lemon juice, garlic and seasonings.
Spoon a heaping 1/2 cup filling off center on each tortilla. Sprinkle with 1/4 cup cheese. Fold sides and ends over filling and roll up.
Place seam side down in a 13x9-in. baking dish coated with cooking spray. Cover and bake at 350° for 25-30 minutes or until heated through. Serve with yogurt and salsa.
