Date:    Mon, 09 Aug 93 11:24:08 EDT
From:    jdg@ulysses.att.com

Black Bean and Sweet Potato Enchiladas

8 corn tortillas

Filling:
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 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.