Cook rice per package instructions. Once cooked, set aside to cool.
Preheat oven to 400°F and line a roasting pan with parchment paper or aluminum foil. If using aluminum foil, grease lightly with oil.
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.
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.
Cover the pot with a lid and simmer over medium heat for about 10 minutes or until the sweet potatoes are fork-tender.
Remove the lid from the pot and continue to simmer for 5 more minutes, to evaporate out some of the remaining liquid.
Stir in the cooked rice and remove the pot from heat.
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.
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.
4 servings
565g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.