with Tex Mex Cranberry Salsa

1 tbsp. Kowalski’s Extra Virgin Olive Oil

1 (16 oz.) pkg. fresh-cut sweet potato cubes 1 cup red onion slices
4 baby bella mushrooms, sliced
2 tbsp. snipped fresh cilantro
1/4 tsp. Kowalski's Coarse Ground Black Pepper
1/2 cup shredded mozzarella cheese, divided
4 whole wheat tortillas
Tex Mex Cranberry Salsa

In large skillet, heat olive oil over medium heat; sauté sweet potatoes, onions and mushrooms until soft (about 10 min.). Season sweet potato mixture with cilantro and pepper. To Serve: Spoon 3/4 cup sweet potato mixture and 2 tbsp. cheese over half of each tortilla; fold tortillas in half. In large skillet, grill tortillas until each side is lightly browned (2 min. /side). Cut into quarters; serve with Tex Mex Cranberry Salsa

Serves 4.

Nutrition Information per Serving:
Total Calories 265
Total Fat 8 g
Saturated Fat 3 g
Sodium 280 mg

Each serving also is a good source of these heart nutrients: fiber, vitamin A, vitamin C, calcium, niacin, vitamin B6, magnesium, zinc, copper and potassium.