2 sweet potatoes, diced
1 large bunch rainbow chard (or, if you're insane, kale), destemmed and thinly sliced
Tortillas
Green enchilada sauce
Jack and/or cheddar cheese
Serve with: avocado, sour cream, sliced olives
Bonus: tomatillo salsa (tomatillos, limes, onion, jalapeño, cilantro)
Bonus: tomatillo salsa (tomatillos, limes, onion, jalapeño, cilantro)
Can be done day before:
Place potatoes, sweet potatoes, kale in large pot with water to cover, cover and boil
Once water boils, simmer til cooked, about 10 minutes
Drain, salt + pepper
Preheat oven to 375
Spread some enchilada sauce in bottom/sides of large baking dish
Fill tortillas with sauce, veg mixture, and cheese, roll up and cover in green sauce
Top with extra cheese and sliced olives
Bake about 30-35 minutes
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