Ingredients

The following ingredients have 2 Servings
  • 2 cups cooked brown rice ((made from 1 cup uncooked rice))
  • 3 tablespoons olive oil, (divided)
  • 2 cups diced sweet potatoes, (in 1/2 inch cubes)
  • 1 cup sweet bell peppers, (very thinly sliced)
  • 1 packet taco seasoning (Note 1)
  • 1/2 teaspoon minced garlic
  • 1 can (15.25 ounces) black beans, (drained and rinsed)
  • 1 and 3/4 cup salsa, (divided; I used mild)
  • 2 tablespoons freshly squeezed lime juice
  • 1/4 cup chopped cilantro
  • 2 cups shredded Cheddar cheese, (divided)
  • 1 cup red enchilada sauce
  • 12 white or whole-wheat tortillas
  • Optional: sour cream, extra salsa, cilantro, green onions

Instruction

  • SWEET POTATOES & PEPPERS: Peel and chop the sweet potatoes into small pieces. In a large skillet (12 inches), combine 2 tablespoons olive oil and the sweet potatoes over medium-high heat. Cook until the potatoes begin to get tender (about 8 minutes) and then add in the 1 cup of thinly sliced sweet peppers (remove stems and seeds and chop) with the last tablespoon of olive oil. Cook for an additional 3-4 minutes.
  • SPICES: Add in the taco seasoning packet or homemade taco seasoning (see note 1) and 1/2 teaspoon minced garlic. Saute for 1-2 minutes or until fragrant. Add in the 1 can of drained and rinsed black beans. Stir for another 30 seconds to a minute.
  • FINISH FILLING: Remove the skillet from the heat, and stir in 1 cup salsa, 2 tablespoons lime juice, and 1/4 cup chopped cilantro. Stir. Add in the cooked rice and stir again to combine. Taste the filling and adjust seasonings to preference (increase any spices; add salt and pepper).
  • ENCHILADA PREP: Preheat the oven to 350 degrees F and grease a 9x13-inch pan with nonstick spray. Add the remaining 3/4 cup of salsa to the bottom of the pan and spread evenly with a wooden spoon.
  • FORM ENCHILADAS: Scoop 1/2 cup of the mixture onto the left side of a tortilla. Sprinkle with a handful of Cheddar cheese -- about 1 and 1/2 tablespoons. Roll up tightly. Place the enchilada seam-side-down into the prepared pan. Repeat until the pan is filled with enchiladas. (I usually fit 8 in a 9x13 pan and save the remaining 4 to make in an 8x8 pan.)
  • BAKE: Pour 1 cup red enchilada sauce over the enchiladas and sprinkle with 1 cup of cheese. Bake for 15-20 minutes or until the cheese is melted and the enchiladas are warmed through.
  • GARNISH: Remove and serve with sour cream, extra salsa or freshly chopped tomatoes, additional cilantro, additional limes/lime juice, and/or ripe avocado or guacamole.