Lunch: Vegetable Enchiladas

Recipe by /contributors/calvin-harris They pack almost all your daily vitamin C.

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

Instructions

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.

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