Chorizo & Sweet Potato Enchiladas

January 10, 2014

This is fast, filling enchilada. It's quick enough to make on a weeknight and the leftovers heat well. This is definitely a make-again dish.

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...
See the full directions on my site

Nutritions

Calories
51

Sodium
194mg
8% DV

Fat
3g
5% DV

Protein
1g
2% DV

Carbs
4g
1% DV

Fiber
0.7000000000000001g
2% DV