Black Bean and Sweet Potato Enchiladas

[Saladbowl]

Black Bean and Sweet Potato Enchiladas


8 corn tortillas

Filling:
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 TBS minced garlic
1 tsp cumin
1 tsp coriander
1 tsp chile powder
Water

DIRECTIONS:

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.
Freezes well.