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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. Serves: more Free recipe and All Free recipe

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