Vegetable Enchiladas

Ingredients for Vegetable Enchiladas

• 450g sweet potatoes, peeled and diced into 3/4-inch cubes

• 1 1/2 tablespoons olive oil, divided

• 12 corn tortillas (6 inches each)

• 1 medium onion, diced

• 1 1/2 tablespoons dark chilli powder

• 1/2 tablespoons chipotle powder

• 1 teaspoon ground cumin

• 240ml roasted or thawed frozen corn

• 150g roasted red peppers

• 1 can (425g) low-sodium black beans, rinsed and drained

• 375g cooked shortgrain brown rice

• 1 can (230g) enchilada sauce

• 240ml shredded lowfat pepper Jack cheese, divided

• 1 avocado, thinly sliced

• 1 spring onion, chopped

• 6 sprigs fresh coriander

Heat oven to 149°C. In a bowl, toss potatoes in 1 tablespoon 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 tablespoons oil. Add onion, chilli 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 60g cheese evenly among tortillas. Top with remaining 6 tortillas, remaining 60g cheese and reserved corn mixture; bake 7 minutes. Divide avocado, spring onion and coriander among enchiladas.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.