Vegetable Enchiladas
['1 pound sweet potatoes, peeled and diced into 3/4-inch cubes', '1 1/2 tablespoons olive oil, divided', '12 corn tortillas (6 inches each)', '1 medium onion, diced', '1 1/2 tablespoons dark chili powder', '1/2 tablespoon chipotle powder', '1 teaspoons ground cumin', '1 cup roasted or thawed frozen corn', '1 cup roasted red peppers', '1 can (15 ounces) low-sodium black beans, rinsed and drained', '2 cups cooked shortgrain brown rice', '1 can (8 ounces) enchilada sauce', '1 cup shredded lowfat pepper Jack cheese, divided', '1 avocado, thinly sliced', '1 scallion, chopped', '6 sprigs fresh cilantro']
Heat oven to 300°F. In a bowl, toss potatoes in 1 tablespoons oil; spread on a baking sheet. Bake until potatoes are soft and browned, 20 to 25 minutes. Wrap tortillas in foil; bake 10 minutes. In a large pan over medium heat, heat remaining 1/2 tablespoon oil. Add onion, chili powder, chipotle and cumin; cook until onion is tender, 3 to 5 minutes. Add corn, peppers and black beans; cook 5 minutes. Set aside half of corn mixture. Add potatoes, rice and enchilada sauce to pan; cook 6 minutes. Place 6 tortillas on a baking sheet. Spread potato mixture and 1/2 cup cheese evenly among tortillas. Top with remaining 6 tortillas, remaining 1/2 cup cheese and reserved corn mixture; bake 7 minutes. Divide avocado, scallion and cilantro among enchiladas.
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