Ingredients
4 cups chopped, peeled sweet potatoes (about 1-inch pieces)
2 tbsp. olive oil
1/2 tsp. dried oregano
1 clove garlic, minced
1/4 tsp. each salt and freshly ground pepper
Burritos:
1 (10 oz.) can White Chicken in Chipotle Sauce, flaked
2 3/4 cups shredded Tex Mex cheese blend
1 1/4 cups cooked corn kernels
1 cup canned black beans, drained and rinsed
6 10” whole wheat flour tortillas
Tomato Salsa
Sour Cream
Guacamole
Instructions
Roasted Sweet Potatoes: Preheat oven to 425°F (220°C). Line baking sheet with parch-ment paper. Toss together sweet potatoes, oil, oregano, garlic, salt and pepper until coated; arrange in single layer in prepared pan. Roast, turning once, for 20 to 25 minutes or until tender.Burritos: Preheat oven to 400°F. Toss together sweet potatoes, chicken, cheese, corn and black beans; spoon filling along center of each tortilla. Fold up bottom edge, then fold in sides and roll up tightly. Place seam side down on parchment-lined baking sheet. Lightly spray each burrito with cooking spray. Bake for 15 to 20 minutes or until golden and hot, and cheese is melted. Serve with salsa, sour cream and guacamole.