Black Bean and Sweet Potato Enchiladas

Ingredients (use vegan versions):

• 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; 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.

\n