Enchiladas With Black Beans And Sweet Potatoes Recipe

Ingredients:

• 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

Directions:

Water saute’ the onions; after 3 minutes add garlic and onions and garlic are softened, add everything else and cook until the consistency is thick enough.
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.