Cheesy Enchiladas with Lamb and Breakfast Potatoes

Ingredients

• 5-6 small white potatoes or 3 cups diced
• 3 tbsp olive oil
• 1/2 onion or 2 cups diced
• 1 yellow pepper diced
• 16 ounces ground American Lamb
• 1 tsp cumin
• 1/4 tsp chili powder
• 1 tsp paprika
• 1/4 tsp garlic powder
• 1 tbsp fresh rosemary chopped
• Salt
• black pepper
• 2 tbsp maple syrup
• 1 15oz can kidney beans drained
• 1 4oz can diced green chili’s
• 6 10inch flour tortillas
• 2 1/2 cups red enchilada sauce divided
• 3 cups Monterey Jack cheese grated