A lot of food blogs have something called “Meal Plan Monday” where they post their meal plans for the week. There’s a reason I don’t do this. Putting my meal plan out there is too much of a commitment. I’m sorry if I sound like the flaky guy you dated in your early twenties, but I would feel like a big, fat liar if I posted that I was going to have beet burgers on Thursday night, and instead end up ordering pizza. (Yes, we do order pizza sometimes. Life happens.)
Plus, I change my mind a lot. On this week’s unpublished meal plan, I had my vegan butternut squash enchiladas. Once at the grocery store, however, I just wasn’t feeling it. I saw that sweet potatoes were on sale and my whole plan changed in an instant. And I’m glad it did because this new recipe is a keeper. The sweet potatoes and smoky chipotle sauce are a perfect match. I’m getting a little sick of the adjective delicious, so I will just say these enchiladas were fantasic.Print
By the way, I think these would be equally delicious without the cheese, so if you are feeling a vegan meal, totally skip it. The sauce and sweet potatoes are what make this dish great, not the cheese!