My friend David and I made black bean sweet potato enchiladas for dinner tonight. The recipe called for tomatillo salsa but we had my abuelita's homemade red salsa on hand so we used that instead. We used garlic and onion powder instead of fresh garlic to make the recipe easier and used curry powder instead of cumin. Both of us thoroughly enjoyed the meal and look forward to making it again soon. Having now made the enchiladas with both green salsa and red I can't say I prefer one over the other - both provide a unique added flavor. Last time I made this recipe, Joel and I made it for a twenty person group and they were very popular. If you're looking for a gluten-free, vegan, crowd pleasing main meal I'd highly recommend these!