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Instructions |
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Microwave sweet potato for 5 min. Cool slightly; cut into chunks. Sprinkle lightly with salt
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In large skillet, heat oil over medium heat. Add potatoes; cook until browned and crisp-tender (~3 min). Add drained corn, beans, and peppers to skillet. Cook 3 min or until potatoes are tender.
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Meanwhile, stir together sour cream and chipotle salsa.
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Top with avocado and serve with chipotle sour cream sauce.
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| Serving
Suggestions |
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246 cal; 14 g fat; 12 mg cholesterol; 463 mg sodium; 29 g carbs (8 g sugar, 5 g fiber); 4 g protein
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Originally Submitted
6/24/2011
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