Prep Time: 15 min

Total Time: 55 min

Serves 5

Ingredients

• 8 oz. Sugardale Cubed Ham
• 1 tbsp. olive oil
• 2 tbsp. garlic, minced
• ½ medium yellow or white onion, diced
• 1 medium sweet potato, peeled and diced
• 10 oz. can diced tomatoes with green chiles
• 15 oz. can black beans, drained
• 1 tsp. chili powder
• 1 tsp. ground cumin
• Salt and pepper to taste
• ¼ cup water
• 8 10-inch flour tortillas
• 10 oz. can red enchilada sauce
• 2 cups shredded Mexican style cheese blend

Optional: Cilantro and sour cream for serving

Directions

1. Preheat oven to 400°F.
2. In a medium saucepan over medium heat, heat olive oil. Add the garlic and onion and cook until the onion becomes transparent, about 5 minutes.
3. Add the Ham, sweet potato, diced tomatoes, black beans, chili powder, cumin, salt, pepper and water. Mix until combined and cover.
4. Cook for about 10 minutes, stirring occasionally until sweet potatoes are fork tender.
5. Spread 1/4 of the enchilada sauce in the bottom of a 9×13 baking dish.
6. Place about 1/3 cup of the filling in the center of a tortilla, roll the tortilla tight and place seam-side down in the bottom of the baking dish. Repeat with remaining tortillas.
7. Pour the remainder of the enchilada sauce over the top and cover with the cheese.
8. Cover the pan with foil and bake for 10-12 minutes or until the cheese is melted. Serve warm with sour cream and cilantro.