Pinto Bean and Sweet Potato Enchiladas Recipe

Ingredients

• ¼ cup water or Vegetable Broth 2.0
• 1 medium red onion, chopped
• 1 large red bell pepper, cored, seeded, and chopped
• 1 (15-ounce) BPA-free can or Tetra Pak (400g) salt-free tomato sauce
• 1 tablespoon hot or mild chili powder, or to taste
• 1 teaspoon ground black cumin
• ½ teaspoon dried oregano
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon ground pippali or black pepper
• ¼ teaspoon sodium-free salt substitute (optional)
• 1 tablespoon white miso paste
• 1½ cups salt-free pinto beans, home-cooked or from BPA-free cans or Tetra Paks, drained and rinsed
• 1 large sweet potato, cooked and chopped
• 1 teaspoon hot or mild chili powder
• 1 cup fresh or thawed frozen corn kernels
• 3 scallions (green and white parts), minced
• ¼ cup minced fresh cilantro
• 8 whole-grain salt-free tortillas ((8-inch/20-cm) )
• Cheesy Sauce ((optional))