Sweet Potato Enchiladas
Sweet Potatoes give these enchiladas a touch of sweetness thats balanced by spicy jalapeños and mellow green enchilada sauce. Look for orange-fleshed sweet potatoes, usually labelled yams in US grocery stores. They'll have rounded ends and a coppery colored skin. (If what you're looking at has a dark brown, bark-like skin, it's an African yam and is not what you're looking for! Here's an article that explains the [difference between sweet potatoes and yams|http://www.huffingtonpost.com/2012/11/19/difference-between-sweet-potatoes-and-yams_n_1097840.html" target="_blank].)
Servings 6
Ingredients
- 1 large Orange Sweet Potato peeled and cut into cubes
- 1 Tablespoon Olive Oil
- 1 small Onion sliced
- 2 cloves Garlic minced
- 1 Jalapeno Pepper seeded and minced
- 1 can Old El Paso Traditional Refried Beans
- 1 teaspoon Chili Powder
- 1 teaspoon Cumin
- ⅛ teaspoon Cayenne Pepper
- 6 8- inch Flour Tortillas soft taco size
- 1 can Old El Paso Green Enchilada Sauce
- ⅓ cup Shredded Cheddar Cheese
Instructions
- Heat oven to 400*F.
- Bring a large pot of water to a boil. Add the sweet potatoes and cook until tender, 10-15 minutes. Darin and mash.
- Meanwhile, heat the olive oil in a sautee pan set over medium heat. Add the onions and garlic; cook, stirring occasionally, until soft and golden, about 15 minutes. Transfer half of the onions to a small dish; set aside. Add jalapeno to pan and cook 3 minutes.
- Add the mashed sweet potatoes, refried beans, and spices to the pan of onions. Mix well.
- Pour the enchilada sauce into a shallow dish. Dip a tortilla in the sauce, coating both sides. Spoon half cup filling onto center of tortilla; top with reserved onions. Roll up and place seam-side down in a 6"x8" baking dish. Repeat with remaining tortillas. Top with cheese and bake 15 minutes, until the enchiladas are warm and the cheese is melted.