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Sweet Potato, Corn and Wild Rice Enchiladas
Ingredients
  • subheading: SWEET POTATO, CORN AND WILD RICE ENCHILADAS:
  • 2 medium sweet potatoes
  • 2 tablespoons olive oil
  • 2 red bell peppers (stems removed, seeded, ½-inch dice)
  • 1 white onion (peeled, diced)
  • 2 cloves garlic (peeled, minced)
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • ¼ teaspoon cayenne pepper
  • 1 cup frozen corn kernels (thawed)
  • 1 (15.5 oz) can black beans (drained, rinsed)
  • 1 cup wild rice (cooked)
  • 2 (10-oz) cans red enchilada sauce (divided)
  • 10 white corn tortillas
  • ¾ cups monterey Jack Cheese (shredded)
  • ¼ cup cilantro (to garnish)
  • Kosher salt & ground black pepper (to taste)
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