Looking for menu ideas for your Cinco de Mayo celebration? Look no further... This unique take on everyone's favorite Tex-Mex classic will surprise and delight your guests. The recipe is from our favorite food blogger, iGnite San Diego member Tiffany Cooke of @cookesinthekitchen, with vegan alternatives offered by iGnite leader Alli Phillips.
Ingredients (*Vegan Alternatives)
Whole Wheat Tortillas
Sweet Potatoes
Olive Oil
Mexican Oregano
Salt & Pepper
Refried Beans (Amy's Kitchen brand)
Pre-Cooked Chorizo OR
*Vegan Chorizo (Field Roast Grain Meat Co. "Mexican Chipotle" - available at Whole Foods Market)
Red Chili Enchilada Sauce (Frontera Foods brand)
Cotija Cheese OR
*Almond Milk Cheese (Follow Your Heart brand)
Directions
Dice sweet potatoes and roast in olive oil, seasoned with Mexican oregano, salt and pepper.
Line a baking dish with formed enchiladas - whole wheat tortillas, each loaded with a smear of refried beans, roasted sweet potatoes, and chorizo.
Cover with red chili enchilada sauce.
Sprinkle on cotija cheese or almond milk cheese.
Bake at 350 for 20-35 minutes.
Top with avocado, pico de gallo, and sour cream (optional).