Vegetable Enchiladas

Name: Vegetable Enchiladas
Ingredients: 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