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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.
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