There’s just something about the combination of sweet and spicy that’s just SOOO good. That’s why you’ll often see butternut squash used as a meat substitute in enchiladas or Mexican-inspired dishes. This version of vegan enchiladas uses sweet potatoes and pinto beans, which makes them very filling and gives you a flavor profile that’s a little bit sweet, spicy, and savory all at the same time. The chipotle in adobo adds smokiness, and if you serve these with cilantro and lime you’ll add bright and fresh layers as well - all wonderful flavors alone, but especially combined. (If you’ve never used chipotle in adobo, do it soon - this is some truly magical stuff).