Vegetable Enchiladas

Ingredients

• 1  avocado thinly sliced
• 2 cups brown rice cooked
• 15 ounces black beans low-sodium rinsed drained canned
• 1.5 tablespoons chili powder dark
• 0.5 tablespoon chipotle chili powder 
• 12 6-inch corn tortillas (es each)
• 8 ounces enchilada sauce canned
• 6 sprigs cilantro leaves fresh
• 1 teaspoons ground cumin 
• 1.5 tablespoons olive oil divided
• 1 medium onion diced
• 1 cup pepper jack cheese shredded divided
• 1 cup corn frozen thawed
• 1 cup roasted peppers red
• 1  spring onion chopped
• 1 pound sweet potatoes and into diced peeled

Equipment

• bowl
• frying pan
• baking sheet
• oven
• aluminum foil

Directions

1. Heat oven to 300°F. In a bowl, toss potatoes in 1 tablespoons oil; spreadon a baking sheet.
2. Bake until potatoes are soft and browned,20 to 25 minutes. Wrap tortillas in foil; bake 10 minutes. In a largepan over medium heat, heat remaining 1/2 tablespoon oil.
3. Add onion,chili powder, chipotle and cumin; cook until onion is tender,3 to 5 minutes.
4. Add corn, peppers and black beans; cook5 minutes. Set aside half of corn mixture.
5. Add potatoes, rice andenchilada sauce to pan; cook 6 minutes.
6. Place 6 tortillas ona baking sheet.
7. Spread potato mixture and 1/2 cup cheeseevenly among tortillas. Top with remaining 6 tortillas, remaining1/2 cup cheese and reserved corn mixture; bake 7 minutes.Divide avocado, scallion and cilantro among enchiladas.
8. Self