lb sweet potatoes, peeled and diced into 3/4-inch cubes
olive oil, divided
corn tortillas (6 inches each)
medium onion, diced
dark chili powder
roasted or thawed frozen corn
roasted red peppers
(15 oz) low-sodium black beans, rinsed and drained
cooked short-grain brown rice
(8 oz) enchilada sauce
shredded lowfat pepper Jack cheese, divided
avocado, thinly sliced
sprigs fresh cilantro
Heat oven to 300°.
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.
Wrap tortillas in foil; bake 10 minutes.
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.
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.