INGREDIENTS
1 15 ounce can
of tomato sauce
1 3/4 cups
vegetable broth
1 tsp
chili powder
1 tsp
garlic powder
1 tsp
onion powder
1 tsp
oregano
1 tsp
chipotle chili powder
1 tbsp
extra-virgin olive oil
1
onion, chopped
3 cups
sweet potatoes, skinned and chopped (about 2 large sweet potatoes)
1 15 ounce can
fire-roasted diced tomatoes, drained
1 16 ounce can
salsa
2
garlic cloves, minced
1/2 cup
water
1 15 ounce can
black beans, drained and rinsed
1 15 ounce can
corn, drained
1
round of queso fresco
16
6-inch corn tortillas
Garnish: avocados, sour cream, black olives, limes, etc.