Ingredients:

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 TBS minced garlic
1 tsp cumin
1 tsp coriander
1 tsp chile powder

Methods:

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.