A Recipe by Brenda Medina-Tassava, CVPM
1 package small corn tortillas (10-ct.)
1 can Hatch red enchilada sauce (or green for milder flavor)
1 small can Hatch green chilies
1 large sweet potato, peeled and diced
1 package Vegan chorizo (Morningstar and Gardein both have great flavor and texture)
1 sweet yellow onion, diced
1 tablespoon Grapeseed oil
1/2 cup of black beans
Salt and pepper to taste
Add sweet potato to a small pot of boiling water and simmer until fork tender. Drain and set aside. In a skillet, sauté the diced onion with salt and pepper in the grapeseed oil for 3-4 minutes over medium heat. Add chorizo and continue to sauté until hot and sizzling, approximately another 5-6 minutes. Add cooked sweet potatoes, green chilies, and 1/4 cup of enchilada sauce. Simmer for another 3-4 minutes.
In another skillet, warm the corn tortillas over medium-low heat. Prepare a casserole dish by covering the bottom with a thin layer of enchilada sauce (approximately 1/4 cup). Fill each tortilla with approximately 2 heaping tablespoons of the chorizo mixture and roll, placing seam-side down in the casserole dish, in a side-by-side manner. Repeat until all tortillas are filled. Cover the tortillas with the remaining enchilada sauce. If there is any remaining chorizo filling, sprinkle over the enchiladas. Cover casserole dish with aluminum foil and bake at 375 degrees for 20-25 minutes. Serve with sliced avocados and enjoy! Easy to pack to work and reheat in the microwave.