• 5 cup peeled, cubed sweet potatoes
  • 1/2 tsp. salt
  • 2 tsp. vegetable oil
  • 3-1/2 cup diced onions
  • 4 large garlic cloves, minced or pressed
  • 1 tbsp. minced fresh green chile
  • 4 tsp. ground cumin
  • 4 tsp. ground coriander
  • 4-1/2 cup cooked black beans (or 3 15-oz. cans, drained)
  • 2/3 cup lightly packed cilantro leaves
  • 2 tbsp. lemon juice
  • 1 tsp. salt
  • 8 eight-inch flour tortillas (non-fat version)
  • tomato salsa for topping
  1. Preheat oven to 350.
  2. Place sweet potatoes in pot with water to cover. Cover and bring to boil. Simmer until tender, about 10 minutes. Drain and set aside.
  3. With 2 tbsp. oil in a non-stick skillet, saute onions, garlic, and the chile. Add water as necessary to keep from sticking. Cover and cook on medium-low heat, stirring occasionally until onions are tender, about 7 min. Add cumin and coriander and cook 2-3 min., stirring frequently. Remove from heat and set aside.
  4. In food processor, combine beans, cilantro, lemon juice, salt, and cooked sweet potatoes. Puree until smooth. (OR You can also mash the ingredients in a large bowl by hand using a potato masher. The result will be a less smooth but nicely textured filling.)
  5. Transfer to a large mixing bowl and mix in cooked onions and spices.
  6. Spray with nonstick spray a large baking dish. Spoon about 2/3 to 3/4 cup of the filling into center of each tortilla, roll closed, and place seam side down in baking dish. Cover tightly with foil and bake at least 30 min., until piping hot.
  7. Serve topped with salsa.
One of my family's favorites. Easy to make ahead. Just as good the next day. Erna J. Schwartz Place