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|https://www.huffingtonpost.com/2012/11/19/difference-between-sweet-potatoes-and-yams_n_1097840.html" target="_blank].)
1large Orange Sweet Potatopeeled and cut into cubes
1TablespoonOlive Oil
1small Onionsliced
2clovesGarlicminced
1Jalapeno Pepperseeded and minced
1can Old El Paso Traditional Refried Beans
1teaspoonChili Powder
1teaspoonCumin
⅛teaspoonCayenne Pepper
6 8-inchFlour Tortillassoft taco size
1can Old El Paso Green Enchilada Sauce
⅓cupShredded 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.