Southwest Ham Enchiladas
Prep Time: 15 min
Total Time: 55 min
Servings: 5
Ingredients
- 8 oz. Sugardale Diced Ham
- 1 tbsp. olive oil
- 2 tbsp. garlic, minced
- ½ medium yellow 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
- Cilantro and sour cream for serving
Directions
- Preheat oven to 400°F.
- 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.
- Add the Ham, sweet potato, diced tomatoes, black beans, chili powder, cumin, salt, pepper and water. Mix until combined and cover.
- Cook for about 10 minutes, stirring occasionally until sweet potatoes are fork tender.
- Spread 1/4 of the enchilada sauce in the bottom of a 9x13 baking dish.
- 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.
- Pour the remainder of the enchilada sauce over the top and cover with the cheese.
- Cover the pan with foil and bake for 10-12 minutes or until the cheese is melted.
- Serve warm with sour cream and cilantro.