A delicious meatless dish - sweet potato black bean enchiladas chock full of delicious and good-for-you vegetables, brown rice, and tomato salsa. This meal is a quick dinner and family friendly!
BROWN RICE: Follow package directions to cook one 1 cup of brown rice. So when it is cooked, it will yield about 2 cups. Or use leftover cooked brown rice.
SWEET POTATOES & PEPPERS: meanwhile, peel and chop (into small pieces) the sweet potatoes. 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 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 again stir 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 9 x 13 pan with nonstick spray. Add the remaining 3/4 cup of salsa to the bottom of the pan. Use the back of a spoon to spread it evenly.
FORM ENCHILADAS: Scoop 1/2 cup of the mixture onto the left side of a white or whole-wheat 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 9 x 13 pan and save the remaining 4 to make in an 8 x 8 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 enjoy immediately with sour cream, extra salsa or freshly chopped tomatoes, additional cilantro, additional limes/lime juice, and/or ripe avocado or guac.
Note 1: to make a "homemade" taco seasoning, combine the following in a small bowl and whisk together: 1 tablespoon chili powder, 1 teaspoon paprika and 1 teaspoon cumin, 1/2 teaspoon oregano and 1/2 teaspoon roasted garlic powder, 1/2 teaspoon fine sea salt, and 1/2 teaspoon freshly cracked pepper