- 1 LG sweet potato (peeled and cut into cubes)
- 1 TBS olive oil
- 1 onion (sliced)
- 2 cloves garlic (minced)
- 1 jalapeno pepper (seeded and minced)
- 1 can Old El Paso Traditional Refried Beans
- 1 TSP chili powder
- 1 TSP cumin
- ⅛ TSP cayenne pepper
- 6 8″ flour tortillas (soft taco size)
- 1 can Old El Paso Green Enchilada Sauce
- ⅓ C shredded cheddar cheese
- 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.
Yields 6 servings.