Chickpea Sweet Potato Enchiladas

2 large cooked sweet potatoes (I peeled them, stuck them in the big pot simmering the chickpeas, took the sweet potatoes out when they were soft, then cut them into chunks)

5 C cooked chickpeas

4 green onions, chopped

1 teaspoon chili powder

1 teaspoon ground cumin (optional)

1 teaspoon dried oregano

1/2 teaspoon salt

1/2 teaspoon ground black pepper

Diced green chiles (about ¼ C)

12 small tortillas

 2-3 C enchilada sauce (I made it with tomato sauce, 2 T corn starch stirred in water, chili powder, cumin, salt, stirred in a saucepan until thick)

1—2 C shredded cheese (fiesta blend and/or pepper jack)

Optional:  green onions and sliced olives, on top

1.       Bring a large pot of water to a boil over medium heat, and boil the sweet potatoes until tender, about 30 minutes. Cool and peel the sweet potatoes.

2.       Place the sweet potatoes in a bowl, and mash them with the cream cheese, green onions, chili powder, cumin, oregano, salt, and pepper until well mixed.

3.       Preheat oven to 350 degrees F (175 degrees C), and grease a 13x9 inch baking dish.

4.       Heat the oil in a skillet over medium-low heat, and fry the tortillas, one at a time, for about 30 seconds per side. Remove the tortillas with tongs, and drain on paper towels.

5.       Place about 1/3 cup of sweet potato filling down the center of each tortilla, roll it up, and place filled tortillas seam side down in the prepared baking dish. Pour enchilada sauce over the tortillas, and sprinkle with Monterey Jack cheese.

6.       Bake in the preheated oven for 20 to 30 minutes, until the enchiladas are bubbling and the cheese is beginning to brown.

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Another version, with different beans:

·                            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

Preparation

1.                 Heat oven to 400*F.

2.                 Bring a large pot of water to a boil. Add the sweet potatoes and cook until tender, 10-15 minutes. Darin and mash.

3.                 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.

4.                 Add the mashed sweet potatoes, refried beans, and spices to the pan of onions. Mix well.

5.                 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.