1 1/2 cups onion (minced)
2 cloves garlic (minced)
Sauté in large frypan in 1 tablespoon oil until translucent.
2 teaspoons dried oregano
1 1/2 teaspoons each dried basil, marjoram, chili powder
1 1/2 teaspoons ground cumin (optional)
pinch of ground red pepper or to taste
Add and cook another minute.
4 cups sweet potatoes (cooked and mashed)
Add and heat through, frequently stirring to prevent sticking. Add salt and pepper to taste.
1 cup sharp cheddar cheese (shredded)
Spread about 1/2 cup filling and 2 tablespoons cheese on half of each tortilla, leaving a 1/2-inch border on the sides. Fold tortilla in half. Place on oiled baking sheets. Brush tops with oil. Bake in preheated oven at 400 F until brown, 15-20 minutes. Serve with sour cream and salsa.
Variation: Use shredded raw sweet potatoes, sauteed with the onion and garlic until soft.