Vegetable Enchiladas
A hearty vegetarian enchilada dish featuring sweet potatoes, black beans, and corn layered between corn tortillas with Mexican spices and topped with pepper Jack cheese. Perfect for a filling meat-free meal.
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.
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
