Sweet Potato Enchiladas

1 cup brown rice, uncooked
3 tbsp. olive oil, separated
1 cup red peppers
2 tblsp. taco seasoning (or 1 packet)
1 can black beans, drained and rinsed
1/2 teaspoon minced garlic
1.75 cup salsa separated
2 tbsp. lime juice
1 cup red enchilada sauce
2 cups freshly shredded cheddar cheese, separated
12 white or wheat tortillas

Optional: sour cream, salsa, cilantro, green onions (not listed in nutrition information)

1. Cook brown rice according to package directions.
2. Peel and chop sweet potatos in small pieces. Cook in 2 tablespoons olive oil over medium-high heat until tender (about 8 minutes.
3. Add sweet peppers with last tablespoon of olive oil. Cook 3-4 minutes and then add minced garlic, corn and black beans. Stir for another 30 seconds to minute.
4. In large bowl combine sweet potato mixture with 1 cup salsa, taco seasoning and rice. Add in lime juice and season with salt and pepper.
5. Preheat over to 350 degrees and grease a 9x13 pan with nonstick spray. Add .75 cup of salsa to bottom of pan.
6. Scoop about 1/2 cup of the mixture onto tortilla , sprinkle with some cheddar cheese (optional) and roll up.
7. Place seam side down in prpared pan. Repeat until pan is filled with enchiladas.
8. Pour 1 cup enchilada sauce over the enchiladas and sprinkle with 1 cup of cheese.
9. Bake for 15-20 minutes or until cheese is melted and enchiladas are warmed through.
10. Remove and enjoy immediately with sour cream, extra salsa, shredded cilantro or chopped green onions (optional)

Serving Size: Makes 12 Enchiladas

Number of Servings: 12

Recipe submitted by SparkPeople user ARIAL61.