You may roll these as for enchiladas or you may stack these, but either way they are delicious, filling and satisfying!
You will not miss the meat... and they are good for you!
You can also use the filling to make quesadillas or to fill an omelet or serve the filling with a fried egg on top.
Or... how about a tortilla stack with a fried egg on top?
So many variations are possible!
1 pound sweet potatoes, peeled and diced into 3/4-inch cubes
1 1/2 tablespoons olive oil, divided
12 corn or flour tortillas (6 inches each)
1 medium onion, diced
1 1/2 tablespoons dark chili powder
1/2 tablespoon chipotle powder (optional)
1 teaspoon ground cumin
1 cup roasted or thawed frozen corn
1 cup roasted red peppers, chopped
1 can (15 ounces) low-sodium black beans, rinsed and drained
2 cups COOKED shortgrain brown rice
1 can (8 ounces) enchilada sauce
1 cup (or more) shredded pepper Jack cheese, divided
1 avocado, sliced or diced
1 scallion, chopped
6 sprigs fresh cilantro and chopped cilantro
Sour Cream, if desired
Heat oven to 375°F.
In a bowl, toss the sweet potatoes in 1 tablespoon oil; spread on a baking sheet.
Bake until potatoes are soft and browned, stirring occasionally for 20 to 25 minutes.
Wrap tortillas in foil; bake 10 minutes.
When sweet potatoes are done, turn down oven temperature to 300 degrees.
In a large pan over medium heat, heat remaining 1/2 tablespoon 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 corn mixture in the 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 or until cheese is melted.
Garnish with avocado, scallion and cilantro.
Add a dollop of sour cream.