Lentil & Sweet Potato Enchiladas

Directions

1. Preheat oven to 400⁰F (200⁰C).
2. In a large rondeau, add oil, sweet potato, peppers, and onions and sauté until onions are golden and potato is beginning to soften, approximately 8-10 minutes.
3. In a large mixing bowl or half hotel pan, combine the potato mix with lentils, rice, 2 cups (500 mL) cheese, and 3 cups (750 mL) enchilada sauce. Stir or gently mash to make a chunky filling.
4. In a full hotel pan, spread 1 ½ cups (375 mL) enchilada sauce over the bottom. Add filling to tortillas, roll, and place seam side down in the pan. Cover with remaining 1 ½ cups (375 mL) enchilada sauce and 2 cups (500 mL) cheese.
5. Cover hotel pan with foil and bake covered for 15 minutes. Remove cover and cook an additional 2 minutes.
6. To serve, squeeze the juice from the two limes over top of the whole pan and garnish with cilantro.