Never have I made these when they weren’t loved by all. When I first created them, I couldn’t decide if they should be called burritos or enchiladas. Ultimately I decided they were a combination, hence the name “enchilito”! Several of the ingredients listed are brand specific but I’ve no doubt these would still be delicious regardless of the brand.
Since I advocate a primarily whole-foods diet, I’ve listed the meat (Soyrizo) and cheese (Daiya) substitutes as optional. While these foods are tasty, they are processed and contain oils. Use them sparingly, if at all, and save them for situations in which you’re serving to a meat-eating crowd or if you yourself are slowly attempting to move towards a more plant-based diet. This dish is plenty flavorful without those ingredients, but for the transition process, small amounts of mock meats and cheeses can be helpful.
Preheat oven to 350 and lightly oil a 9x13 or 10x15 baking dish. Spread a thin layer of enchilada sauce over the bottom of the pan. You may need the larger size (or two smaller) depending on the size of your enchillitos.
Cook sweet potato in boiling water until soft.
Meanwhile, saute onion in large skilled until soft, adding small amounts of water to unstick. When soft, add garlic and cumin, chili powder, cocoa powder and cook one minute.
Add beans, green chiles, corn, sweet potato, and Soyrizo if using. Combine and cook on medium-low until warmed through. Coarsely mash with potato masher. Add salt and pepper to taste.
Divide bean mixture, scoop into the center of each tortilla and roll up. Place in prepared pan. Pour enchilada sauce over the top and sprinkle with cheese, if using. Bake uncovered for 30 minutes.