Give me all the enchiladas! Seriously, all day every day I swear I could eat enchiladas, but with my commitment to reduce my meat consumption this year, I decided to make a batch of sweet potato enchiladas. These aren’t boring, but rather the opposite because with my homemade red enchilada sauce and the addition of spicy black beans and corn, they’re really quite flavorful.
This is one of those recipes that I envision being in constant rotation because it’s super easy to make, healthy and provides me with my Mexican food kick. For those of you who are dairy free like me, simply swap out regular shredded cheese with a creamy cashew cheese and you wouldn’t know the difference. My favorite part about the whole meal is enjoying it while sipping on Cambria Wines Rosé of Pinot Noir.
Any reason to sip on Rosé and I’m game, but now you’re talking Rosé and enchiladas. Shoot, this is a match made in heaven!
Get the full recipe for these yummy sweet potato enchiladas with a homemade red enchilada sauce on the Cambria Wines blog.
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