Black Bean and Sweet Potato Enchiladas

8 corn tortillas
2 medium sweet potatoes or yams, cooked (nuked 5 mins) and diced
1 can black beans or equivalent
1 yellow onion, diced
1-10 jalapenos, seeded and diced
1 tablespoon minced garlic
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon chile powder

Water saute' the onions; after 3 minutes add garlic; after onions and
garlic are softened, add everything else and cook down until the
consistancy is rather thick.
Heat the tortillas on a dry griddle, or nuke for a minute to soften
(keeps them from tearing when rolled). Spoon filling on tortilla in an
of-center strip, and roll. Smear a bit of filling on the inside edge to
seal. Place on cooking-sprayed baking dish, seam side down.
Serve with salsa verde.

Source: <http://vegweb.com/recipes/beans/bean-potato-enchiladas.shtml>


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