Making vegetarian sweet potato enchiladas always brings me back to my first apartment with no air conditioning. I was so proud of that nasty apartment. My roommate and I instated a Tequila Tuesday each week, where a group of friends would come over to make authentic enchiladas. On a very tight budget, we pulled together an amazing spread of cheese enchiladas over a rickety gas stove that had to be lit with a match in a kitchen with windows that were painted shut (safe, right?). A lot of sweat and love went into those enchiladas. Mostly sweat. But that was the beginning of my love for veggie enchiladas. I have since then tweaked my recipe with sweet potatoes, poblanos, and portobello mushrooms, and of course verde enchilada sauce. Now it’s my go to dish when I’m having friends or family over. It’s perfect for entertaining and a little goes a long way. We somehow always have leftovers. If you have a little filling left, make a second 8×8 pan of enchiladas with any leftover tortillas, sauce and cheese. …
