What's This?
Serving size 6

They pack almost all your daily
vitamin C.


1 lb lb sweet potatoes, peeled and diced into 3/4-inch cubes1 ½ Tbsp olive oil, divided12 corn tortillas (6 inches each)1 medium onion, diced1 ½ Tbsp dark chili powder½ Tbsp chipotle powder1 tsp ground cumin1 cup roasted or thawed frozen corn1 cup roasted red peppers1 can (15 oz) low-sodium black beans, rinsed and drained2 cup cooked short-grain brown rice1 can (8 oz) enchilada sauce1 cup shredded lowfat pepper Jack cheese, divided1 avocado, thinly sliced1 scallion, chopped6 sprigs fresh cilantro


  1. Heat oven to 300°.
  2. In a bowl, toss potatoes in 1 tbsp oil; spread on a baking sheet. Bake until potatoes are soft and browned, 20 to 25 minutes.
  3. Wrap tortillas in foil; bake 10 minutes.
  4. In a large pan over medium heat, heat remaining 1/2 tbsp 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.
  5. 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.

Nutrition Facts

Provided by: SELF

Per Single Serving / Serves 6 Total

  • Calories 508
  • Total Fat 15g
  • Saturated Fat 4g
  • Total Carbohydrates 78g
  • Fiber 14g
  • Protein 17g

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Main Dish, Dinner, Lunch, Healthy, Vegetarian, Bean & Legume, Corn, Rice, Mexican

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