Thanks for voting for enchiladas, team. Betsy and I seriously thank you from the bottom of our very full stomachs.
But let me ask a question: Is it possible to have a light enchilada?
Of course, like anyone I love a huge plate of gooey, cheesy enchiladas swimming in a rich, spicy sauce. That sounds just fine.
But sometimes you can go light on the rich sauces and add just enough cheese to make it known that there is cheese. The awesome flavor combos between browned sweet potatoes, tomatillo salsa, and a spicy homemade enchilada sauce make this oh so very possible.
- 2 tablespoons olive oil
- 1 large sweet potato, chopped
- 1 onion, chopped
- 1 15-oz. can black beans, drained
- 1 16-oz can tomatillo salsa
- 12 ounces monterey jack cheese, grated
- 16-20 (6-inch) flour tortillas
- 1 15-oz. can tomato sauce
- 2 cups vegetable stock
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 chipotle peppers, seed and chopped (optional)
- Queso fresco, crumbled
- Sour cream
- Fresh cilantro