Stacked Vegetable Enchiladas

This recipe is courtesy of a guest contributor . . . my sister in law Shellie.  

She's always doing nice things for other people.  

The other night my husband and I were on our way home from town after a long

 and busy day of work, errands and other commitments.  

I was talking to Shellie on the phone and 

she said we should stop by and eat dinner with them. 

It was late and I was grateful for the invite. Lucky us! 

 Not only is she good company, but she's a great cook! 

 I was so excited about this delicious recipe, 

I asked if I could take pictures and put this on my blog. Lucky you . . . here it is!

I love Mexican food and enchiladas are one of my favorites, 

so I was thrilled when I saw what  we were having.  This recipe came from the "Sunset Magazine".

(I'm not sure what issue) It's a vegetarian recipe and pretty to look at.

Here's what you need:

1 lb sweet potatoes, peeled and diced into 1/4 inch cubes

1 1/2 tablespoons olive oil, divided

12 corn tortillas

1 medium onion diced

1 1/2 tablespoons chili powder

1/2 tablespoon chipotle powder

1 teaspoon ground cumin

1 cup roasted or thawed frozen corn

1 cup red bell pepper diced

1 can (low sodium) black beans, drained

2 cups cooked short grain brown rice

1 can (8 ounce) enchilada sauce

1 cup shredded (low fat) pepper jack cheese

1 avocado thinly sliced

1/2 cup chopped green onion

6 sprigs fresh cilantro, chopped

What to do:

1. Preheat oven to 300 degrees.  In a bowl place diced sweet potatoes, toss in 1 tbsp olive oil,

then spread on cookie sheet.  Bake until tender and browned, about 20 to 25 minutes.

2. Wrap tortillas in foil and bake for 10 minutes.

3.  In a large pan over a medium heat, add remaining 1/2 tablespoon olive oil, add onion, chili powder, chipotle powder and cumin.  Cook until onion is tender, about 3 to 5 minutes.

4. Add corn, peppers and black beans and cook about 5 minutes.

5. Set aside half of the corn mixture.

6. Add potatoes, rice and enchilada sauce to remaining corn mixture and cook about 6 minutes.

7. Place six tortillas on a baking sheet and place, spread potato mixture and 1/2 cup of cheese

evenly between the six tortillas.

8. Place remaining six tortillas on top of potato mixture,

 top with remaining cheese and corn mixture.

          9. Bake 7 minutes at 300 degrees and then garnish with the

 avocado, cilantro and green onion.

Now you can just enjoy!  I think it will be worth the effort.  

I loved having the opportunity to enjoy this delicious meal and 

plan to make these myself one day soon.  When I do I'll let you know how it worked 

out for me.  I've never really cooked with sweet potatoes and want to give it a try.  

These had a mild and great Mexican flavor to them that I loved. 

 Let me know what you think if you make these . . .