They pack almost all your daily vitamin C.

Ingredients

　　1 pound 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 chili powder

　　1/2 tablespoon chipotle powder

　　1 teaspoons ground cumin

　　1 cup roasted or thawed frozen corn

　　1 cup roasted red peppers

　　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 shredded lowfat pepper Jack cheese, divided

　　1 avocado, thinly sliced

　　1 scallion, chopped

　　6 sprigs fresh cilantro

　　Heat oven to 300°F. In a bowl, toss potatoes in 1 tablespoons 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 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 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. Divide avocado, scallion and cilantro among enchiladas.

Nutrition Per Serving

　　15 g fat (4 g saturated)

　　78 g carbohydrate

　　14 g fiber

　　17 g protein

　　#### Nutritional analysis provided by Self