Sweet Potato Enchiladas

• Produce

  • 1 cups Bell peppers, sweet
  • 1 1 ounces can Black beans
  • 1/4 cup Cilantro
  • 1/2 tsp Garlic
  • 2 cups Sweet potatoes

• Condiments

  • 2 tbsp Lime juice

• Pasta & Grains

  • 1 cup Brown rice

• Baking & Spices

  • 1 packet Taco seasoning

• Oils & Vinegars

  • 3 tbsp Olive oil

• Bread & Baked Goods

  • 12 Tortillas, white or whole-wheat

• Dairy

  • 2 cups Cheddar cheese

• Prepared

  • 1 cup Enchilada sauce, red

• Other

  • 1 cup And 3/4 salsa (separated, i used mild

Found on chelseasmessyapron.com

Description

Directions

• Follow package directions to cook one 1 cup of brown rice. So when it is cooked, it will yield about 2 cups.
• Meanwhile, peel and chop (into small pieces) the sweet potatoes. In a large skillet, combine 2 tablespoons olive oil and the sweet potatoes over medium-high heat.
• Cook until the potatoes begin to get tender (about 8 minutes) and then add in the sweet peppers (remove stems and seeds and chop) with the last tablespoon of olive oil. Cook for an additional 3-4 minutes and then add in the minced garlic and black beans. Stir for another 30 seconds to a minute.
• In a large bowl combine the sweet potato mixture with 1 cup salsa, 1 packet taco seasoning (you can use less than a packet if desired), and cooked rice. Stir it all together really well. Add in the lime juice and chopped cilantro. Season with salt and pepper. (Increase lime juice or cilantro here if desired).
• Preheat the oven to 350 degrees F and grease a 9 x 13 pan with nonstick spray. Smooth on the bottom of the pan the remaining 3/4 cup of salsa.
• Scoop about 1/2 cup of the mixture onto the left side of a white or whole-wheat tortilla. Sprinkle with a handful of cheddar cheese (you can leave it out for a healthier meal). Roll it up.
• Place the enchilada seam-side down into the prepared pan. Repeat until the pan is filled with enchiladas.
• Pour 1 cup red enchilada sauce over the enchiladas and sprinkle with 1 cup of cheese. (If you use packaged and pre-shredded cheese it tends to get greasy when baked so I like to use freshly grated!)
• Bake for 15-20 minutes or until the cheese is melted and the enchiladas are warmed through.
• Remove and enjoy immediately with sour cream (I use fat free), extra salsa, shredded cilantro, or chopped green onions.