Sweet Potato Black Bean Enchiladas | Fronk Recipes
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.umami.recipes.
Cooking tools:
- Baking pan
- Skillet
- Oven
- Stove
- Chef's knife
- Cutting board
- Peeler
- Wooden spoon
- Measuring cup
- Measuring spoon
- Colander
- Can opener
- Spoon
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
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