posted in response to a request. filling is almost the same as the one for my vegetarian chile rellenos, though a bit milder because the spices don't have to compete with the biting heat of the serrano or anaheim chiles.
Combine refried beans, mashed sweet potatoes, shredded cheese, minced onion, minced chiles and spices and mix well.
Heat tortillas one at a time very briefly (just a few seconds or so) in frying pan with no oil to soften and then move to a basket or tortilla keeper lined with a damp towel to keep soft until you are ready to use.
Place a large Tablespoon or so (when rolled up, each one is about 1 inch wide) of mixture in center of each small tortilla (Filling should not come too close to the ends, or it will fall out).
Roll up tortilla around bean/sweet potato mixture and secure with a wooden toothpick.
Fry in canola oil one or two at a time for 3 to 5 minutes each until golden brown and crisp.
Drain on paper toweling for a few moments before serving.
Serve with your favorite salsa and sour cream or guacamole.
These can be frozen and reheated on a baking sheet in 350 degree fahrenheit oven for 10-15 minutes.