Roasted Sweet Potatoes

• 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 Chicken in Water, drained & flaked
• 1-2 Chipotle Peppers in Adobo Sauce (minced)
• 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

Roasted Sweet Potatoes: Preheat oven to 425°F (220°C). Line baking sheet with parchment 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, chipotle peppers, 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.