Sweet Potato Black Bean Enchiladas | Fronk Recipes | Umami

Ingredients

• 2 cups cooked brown rice (made from 1 cup uncooked rice)
• 3 tablespoons olive oil, (divided)
• 2 cups diced sweet potatoes, (in 1/2 inch cubes)
• 1 cup sweet bell peppers, (very thinly sliced)
• 1 packet taco seasoning (Note 1)
• 1/2 teaspoon minced garlic
• 1 can (15.25 ounces) black beans, (drained and rinsed)
• 1 and 3/4 cup salsa, (divided; I used mild)
• 2 tablespoons freshly squeezed lime juice
• 1/4 cup chopped cilantro
• 2 cups shredded Cheddar cheese, (divided)
• 1 cup red enchilada sauce
• 12 white or whole-wheat tortillas
• Optional: sour cream, extra salsa, cilantro, green onions