Vegetable Enchiladas

• Vegetarian
• Gluten free

• Produce

  • 1 Avocado
  • 1 can Black beans, low sodium
  • 1/2 tbsp Chipotle, powder
  • 6 sprigs Cilantro, fresh
  • 1 cup Corn, roasted or thawed frozen
  • 1 Onion, medium
  • 1 Scallion
  • 1 lb Sweet potatoes

• Pasta & Grains

  • 2 cups Shortgrain brown rice, cooked

• Baking & Spices

  • 1 1/2 tbsp Chili powder, dark
  • 1 cup Red peppers, roasted

• Oils & Vinegars

  • 1 1/2 tbsp Olive oil

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Bread & Baked Goods

  • 12 Corn tortillas

• Dairy

  • 1 cup Pepper jack cheese, lowfat

• Prepared

  • 1 can Enchilada sauce

Found on epicurious.com

Description

Ingredients

• 1 pound sweet potatoes, peeled and diced into 3/4-inch cubes
• 1 1/2 tablespoons olive oil, divided
• 12 corn tortillas (6 inches each)
• 1 medium onion, diced
• 1 1/2 tablespoons dark chili powder
• 1/2 tablespoon chipotle powder
• 1 teaspoons ground cumin
• 1 cup roasted or thawed frozen corn
• 1 cup roasted red peppers
• 1 can (15 ounces) low-sodium black beans, rinsed and drained
• 2 cups cooked shortgrain brown rice
• 1 can (8 ounces) enchilada sauce
• 1 cup shredded lowfat pepper Jack cheese, divided
• 1 avocado, thinly sliced
• 1 scallion, chopped
• 6 sprigs fresh cilantro

Directions

• Preparation 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. Per serving: 508 calories, 15 g fat (4 g saturated), 78 g carbohydrate, 14 g fiber, 17 g protein Nutritional analysis provided by Self