Before you start, roll a tortilla and make sure it will fit with your baking dish. I call for small ones, but they can vary a lot depending on whether you use flour or corn.
- 1 cup sweet potato, diced
- 1/2 cup onion, diced
- 1/2 cup carrot, diced
- 1 teaspoon olive oil
- 1 cup brown rice, cooked according to package directions
- 1 cup white beans, divided
- 1/2 cup mild salsa
- 1/2 teaspoon salt
- 1 8-ounce package enchilada sauce (we like green chile kind from Frontera)
- 8 small flour tortillas or 8 corn tortillas at room temperature*
- 1/2 cup shredded cheddar cheese
- Preheat the oven to 375 degrees F. Place the sweet potato, onion, and carrot onto a rimmed baking sheet. Toss with olive oil and roast for 20-25 minutes or until tender. Lower the temperature to 350.
- Place the roasted vegetables into the bowl of a food processor. Add the brown rice, 1/2 cup of the beans, the salsa, and the salt. Roughly puree. Remove the blade and stir in the remaining beans.
- Pour a small amount of enchilada sauce to thinly coat the bottom of an 9×13-inch (or 3 quart) baking dish. Spoon about 1/3 cup filling into each tortilla, fold over and place seam down in the prepared baking dish. Continue until you run out of the filling, packing the rolled tortillas next to each other tightly. Top with the remaining enchilada sauce and the cheese and bake for 15-18 minutes or until the cheese is melted and the enchiladas are warmed through. Serve with sour cream or additional salsa, if desired.
You may need to warm your tortillas very briefly to make them pliable enough, especially if you are using corn. Wrap them in foil and bake in a 350 degree F oven for 8-10 minutes.