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3
tablespoons
vegetable oil
1
red onion, chopped
4
cloves garlic, minced
2
tablespoons
ground cumin
2
tablespoons
brown sugar
1
canned chipotle chile in adobo, chopped, plus 1 tsp. adobo sauce
2 15 1/2
ounce cans
kidney beans, rinsed
1
pound
sweet potatoes, peeled and diced
1 28
ounce can
enchilada sauce
8
small (6-inch) flour tortillas
2
cups
grated pepper jack
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1st Keep
 randalled
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