Vegetable Enchiladas

Ingredients

• •1 pound sweet potatoes, peeled and diced into 3/4-inch cubes
• •1½ tablespoons olive oil
• •12 pieces corn tortillas
• •1 medium onion
• •1½ tablespoons dark chili powder
• •½ tablespoon chipotle powder
• •1 teaspoons ground cumin
• •1 cup roasted or thawed frozen corn
• •1 cup roasted red peppers
• •1 can low-sodium black beans
• •2 cups cooked shortgrain brown rice
• •1 can enchilada sauce
• •1 cup shredded lowfat pepper Jack cheese
• •1 whole avocado
• •1 whole scallion
• •6 sprigs fresh cilantro

Cooking Instructions

1. 1.

   Heat oven to 300°F. In a bowl, toss potatoes in 1 tablespoons oil; spread on a baking sheet. Bake until potatoes are soft and browned, 20 to 25 minutes. Wrap tortillas in foil; bake 10 minutes. In a large pan over medium heat, heat remaining 1/2 tablespoon oil. Add onion, chili powder, chipotle and cumin; cook until onion is tender, 3 to 5 minutes. Add corn, peppers and black beans; cook 5 minutes. Set aside half of corn mixture. Add potatoes, rice and enchilada sauce to pan; cook 6 minutes. Place 6 tortillas on a baking sheet. Spread potato mixture and 1/2 cup cheese evenly among tortillas. Top with remaining 6 tortillas, remaining 1/2 cup cheese and reserved corn mixture; bake 7 minutes. Divide avocado, scallion and cilantro among enchiladas.

   45 min