Ingredients Jump to Instructions ↓

  1. 8 corn tortillas

  2. 2 medium sweet potatoes or yams, cooked (nuked 5 mins) and diced

  3. 1 can black beans or equivalent

  4. 1 yellow onion, diced

  5. 1-10 jalapenos, seeded and diced

  6. 1 TBS minced garlic

  7. 1 tsp cumin

  8. 1 tsp coriander

  9. 1 tsp chile powder

  10. Water saute' the onions; after 3 minutes add garlic; after onions and garlic are softened, add everything else and cook down until the consistency is rather thick.

  11. 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.

  12. Serve with enchilada sauce.


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