INGREDIENTS
1 lb
sweet potatoes
1 1/2 tbsp
olive oil
12 6-inches
corn tortillas
1 medium
onion
1 1/2 tbsp
chili powder
1/2 tbsp
chipotle powder
1 tsp
ground cumin
1 cup
roasted
1 cup
roasted peppers
15 ozs
black beans
2 cups
short-grain brown rice
8 ozs
enchilada sauce
1 cup
lowfat pepper jack cheese
1
avocado
1
scallion
6 sprigs
cilantro