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Black Bean and Sweet Potato Enchiladas
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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.
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