Ingredients

The following ingredients have 4 Servings
  • 2 cups sweet potato ((or butternut squash and/or carrot diced))
  • 1/2 cup onion ((peeled and diced))
  • 1 teaspoon olive oil
  • 1 cup fully cooked brown rice
  • 14.5- ounce can white, pinto, or black beans
  • 1/2 cup mild salsa
  • 1/2 teaspoon salt
  • 8-10 ounces mild enchilada sauce
  • 8 small flour or corn tortillas ((slightly warmed))
  • 1/2-1 cup shredded cheddar cheese

Instruction

  • Preheat the oven to 375 degrees F. Place the vegetables onto a rimmed baking sheet. Toss with olive oil and roast for 20-25 minutes or until tender.
  • Place the roasted vegetables into the bowl of a food processor. Add the brown rice, beans, salsa, and salt. Roughly puree.
  • Pour a small amount of enchilada sauce to thinly coat the bottom of an 9x13-inch (or 3 quart) baking dish.
  • Spoon about 1/3 cup filling into each tortilla, fold over, and roll up. Place seam down in the prepared baking dish.
  • Continue until you run out of the filling, packing the rolled tortillas next to each other tightly.
  • Top with the remaining enchilada sauce and the cheese—using as much or as little as you like—and bake for 15-18 minutes or until the cheese is melted and the enchiladas are warmed through.
  • Serve with sour cream or additional salsa, if desired.