Usually when I serve any type of taco, enchilada, Tex-Mex casserole I shred some lettuce, get out the salsa and pickles jalapenos and make a side salad with those. If I have vegan sour cream I'll throw some of it on there too.
- 2 tablespoons canola oil
- 1 medium sweet potato, cubed
- 1 medium poblano pepper, chopped
- 4 cloves garlic, minced
- 1 package Tofurky chorizo
- 1 package taco size tortillas
- 2 (15 oz.) cans enchilada sauce
- 1½ cups Daiya cheddar cheese shreds
- 1 small can sliced black olives, drained
- Garnishes: shredded lettuce, salsa, black olives, sliced scallions, sour cream, pickled jalapenos
Peel the sweet potato and cut into a half inch cubes. Remove the stem and seeds from the poblano and also dice into half inch pieces. Mince the garlic. In a large skillet, cook the sweet potato, poblano and garlic in vegetable oil, over medium heat until they begin to soften (about 10 minutes).
Add the chorizo, break up the chorizo and cook until thoroughly browned (about 5 minutes).
Spray a large casserole dish with non-stick spray and preheat the oven to 375 degrees. Pour about 1/2 a can enchilada sauce into the bottom of the casserole dish (be sure the bottom is covered). Scoop about 1/2 cup of the chorizo sweet potato filling into each tortilla.
Fold in the ends and then roll the tortilla up around the filling. Place the filled and rolled tortillas in the baking dish. They should fill the dish and fit tightly against each other to prevent unrolling.
Pour the remaining enchilada sauce over the the rolled tortillas and top with shredded cheese. I also topped mine with sliced black olives. Bake in the oven until the edges begin to bubble (about 30 minutes). Serve hot.
Garnish with the things you love and serve.