Sweet Potato Enchiladas

Recipe Tips

  • Like a recipe but need to buy the ingredients? Select “Add items to shopping list” on the recipe page. You can access your grocery shopping list anytime by selecting “My shopping list” under the Recipes tab.
  • Want to adjust the number of servings you make? Simply select the knife and fork icon by “Yield” on the recipe.
  • Some recipes include follow-along videos to help make cooking feel like a breeze!
  • Print your favourite recipes by selecting the printer icon on the top right of the recipe.
Category, DifficultyIntermediateYields4 Servings
Prep Time5 minsCook Time10 mins

 1 cup Brown rice, rinsed and drained
 2 tbsp Olive oil
 125 ml Onion, diced
 2 Garlic, minced
 1 tsp Paprika
 0.50 tsp Chili powder
 0.50 tsp Salt
 0.50 tsp Black pepper
 0.50 tsp Cayenne powder, optional
 796 ml No-salt-added diced tomatoes, drained
 540 ml Beans of your choice, rinsed and drained
 2 Sweet potato, peeled and diced into 1-cm cubes
 250 ml Frozen corn
 2 Sweet bell peppers, any colour, diced
 250 ml Water
 8 10-inch Whole Grain Whole Wheat Tortillas
 125 ml Sour cream
 250 ml Grated cheddar, mozzarella or Havarti
Add ingredients to shopping list

1

Cook rice per package instructions. Once cooked, set aside to cool.

2

Preheat oven to 400°F and line a roasting pan with parchment paper or aluminum foil. If using aluminum foil, grease lightly with oil.

3

Heat a large pot over medium heat. Add oil, onion and garlic. Cook for 2 minutes, or until the onions are translucent, stirring often with a spatula.

4

Stir in half of the paprika, chili powder, salt, pepper, cayenne powder (if using), diced tomatoes, canned beans, sweet potatoes, frozen corn, bell peppers and water into the pot.

5

Cover the pot with a lid and simmer over medium heat for about 10 minutes or until the sweet potatoes are fork-tender.

6

Remove the lid from the pot and continue to simmer for 5 more minutes, to evaporate out some of the remaining liquid.

7

Stir in the cooked rice and remove the pot from heat.

8

Assemble and roll each tortilla with 1⁄2 cup of the bean-and-rice mixture, 1-tbsp. sour cream, and
1 tbsp. of shredded cheese. Place seam-side-down onto the roasting pan.

9

Sprinkle the remaining cheese and paprika on top as garnish. Bake in the oven for approximately 10 minutes, or until tortillas are crisp, and the cheese is melted.

Ingredients

 1 cup Brown rice, rinsed and drained
 2 tbsp Olive oil
 125 ml Onion, diced
 2 Garlic, minced
 1 tsp Paprika
 0.50 tsp Chili powder
 0.50 tsp Salt
 0.50 tsp Black pepper
 0.50 tsp Cayenne powder, optional
 796 ml No-salt-added diced tomatoes, drained
 540 ml Beans of your choice, rinsed and drained
 2 Sweet potato, peeled and diced into 1-cm cubes
 250 ml Frozen corn
 2 Sweet bell peppers, any colour, diced
 250 ml Water
 8 10-inch Whole Grain Whole Wheat Tortillas
 125 ml Sour cream
 250 ml Grated cheddar, mozzarella or Havarti
Sweet Potato Enchiladas
IngredientsDirections
Scroll to Top