Confetti-Stuffed Burritos

2 1/2 c. (1/2-inch) cubed peeled sweet potato

3/4 c. low-salt chicken broth
1/2 c. coarsely chopped onion
2 garlic cloves, minced
3/4 c. fresh corn kernels (about 2 ears)
3/4 c. drained canned black beans, partially mashed
1/2 c. chopped red bell pepper
1/4 c.  minced fresh cilantro
1 1/2 Tb.  fresh lime juice
3/4 c. canned fat-free refried beans
8 (8-inch) flour tortillas
1/2 c.  fat-free sour cream
1/2 c.  bottled salsa
4 tsp. chopped fresh cilantro (optional)

Combine sweet potato and broth in a large nonstick skillet. Bring to a simmer over medium-low heat; cover and cook 7 minutes or until tender. Add onion and garlic; cook 2 minutes. Add corn, black beans, bell pepper, cilantro, and lime juice; simmer, uncovered, 6 minutes or until thoroughly heated. Combine sweet potato mixture and refried beans in a medium bowl. Spoon about 1/2 cup sweet potato mixture down center of each tortilla, and roll up. Place burritos in a 13 x 9-inch baking dish; cover with foil.

Bake at 350° for 15 minutes or until thoroughly heated. Serve each burrito with 1 tablespoon sour cream and 1 tablespoon salsa. Sprinkle each burrito with 1 teaspoon chopped cilantro, if desired.