Vegetarian Enchiladas

Ingredients

• Brown rice

  Long-grain, raw

  2 cup or 370g

• Sweet potato

  Cooked, baked in skin, without salt

  2 small or 120g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Salt

  Table

  1 dash or 0.4g

• Green bell pepper

  Sweet, green, raw

  1 medium or 119g

• Garlic

  Raw

  1 tsp or 3g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Onions

  Raw

  ¼ cup, chopped or 40g

• Black beans

  Mature seeds, raw

  425g

• Tortillas

  Ready-to-bake or -fry, flour, without added calcium

  10 tortilla, small or 320g

• Cheddar cheese

  2 cup, shredded or 226g

• Fresh cilantro

  Coriander leaves, raw

  100g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Sauce, Old El Paso, enchilada, red, mild, ready to serve

  3 cup or 690g

Directions

1. Add the chopped sweet potato to a large skillet over medium heat. Drizzle with 2 tablespoons of olive oil and season with salt and pepper.
2. Cook for about 5 minutes, until they begin to get tender. Add 1 tsp minced garlic.
3. Add chopped bell pepper, onions, and black beans and toss to combine.
4. Cook for a few more minutes, until sweet potatoes are completely tender.
5. Add cooked rice and 3/4 cup of the enchilada sauce and toss to combine.
6. Preheat oven to 350 degrees F.
7. Cover the bottom of a large casserole dish with a thin layer of enchilada sauce.
8. Add a big spoonful of filling along the edge of a tortilla and sprinkle with cheese.
9. Roll tightly and place, seam side down, in the pan. Repeat with remaining tortillas and filling.
10. Pour sauce over the enchiladas (you may not need to use all of it, depending on how much sauce you like).
11. Sprinkle remaining cheese over top. Bake at 350 degrees F. for 20-30 minutes.
12. Garnish with chopped avocado and cilantro.
13. (source: https://tastesbetterfromscratch.com/sweet-potato-and-black-bean-enchiladas/)