Black Bean Veggie Burritos

• 1 large sweet potato, peeled and cut into 1/2-inch cubes
• 1 medium onion, finely chopped
• 1 tablespoon water
• 1 can (15 ounces) black beans, rinsed and drained
• 1 cup frozen corn
• 1 medium green pepper, chopped
• 2 tablespoons lemon juice
• 3 garlic cloves, minced
• 1 tablespoon chili powder
• 2 teaspoons dried oregano
• 1 teaspoon ground cumin
• 8 whole wheat tortillas (8 inches), warmed
• 2 cups shredded Monterey Jack cheese
• 1/2 cup fat-free plain yogurt
• 1/2 cup salsa

1. 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.
2. 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.
3. Place seam side down in a 13x9-in. baking dish coated with cooking spray. Cover and bake at 350u0b0 for 25-30 minutes or until heated through. Serve with yogurt and salsa.

sweet potato, onion, water, black beans, frozen corn, green pepper, lemon juice, garlic, chili powder, oregano, ground cumin, tortillas, shredded monterey, yogurt, salsa

Taken from www.tasteofhome.com/recipes/black-bean-veggie-burritos/ (may not work)