Black Bean and Sweet Potato Enchiladas

These enchiladas are delightful! From vegweb.com

• Ready In: 1 hr
• Serves: 8
• Yields: 8 enchiladas

Ingredients

• 8  corn tortillas
• 2  medium sweet potatoes, cooked (nuked 5 minutes)
• 1 (15 ounce) can black beans
• 1  yellow onion, diced
• 1 -10  jalapeno, seeded and diced
• 1  tablespoon garlic, minced
• 1  teaspoon cumin
• 1  teaspoon  coriander
• 1  teaspoon chili powder

Directions

1. 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.
2. 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.
3. Serve with salsa verde.