Black Bean And Sweet Potato Enchilada Recipe

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 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.

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 enchilada sauce.