Ingredients:  (4-6)
5 cups peeled cubed sweet potatoes
1/2 teaspoon salt
2 teaspoons vegetable oil
3 cups diced onions
4 large garlic clove, minced or pressed
1 Tablespoon minced fresh green chili
​4 teaspoons ground cumin

4 teaspoons ground coriander
4 1/2 cups cooked black beans 
      (three - 15 ounce cans, drained)
2/3 cup cilantro leaves
2 Tablespoons lemon juice
1 teaspoon salt
8 eight-inch flour tortillas
Tomato Salsa

Directions:
Preheat oven to 350 degrees
    Place the sweet potatoes in a medium saucepan with salt and water to cover.  Cover, bring to boil, then simmer until tender, about 10 minutes.  Drain and set aside.
​    While the sweet potatoes are cooking, warm the oil in a medium skillet and the onion, garlic, and chile.  Cover and cook on medium low heat until the onions are tender, about 7 minutes.  Add cumin and coriander and cook for 2-3 minutes longer, stirring frequently.  Remove from heat.
   Combine the black bean cilantro, lemon juice, and salt in a large bowl.  Mash these ingredients together until well combined.
    To the black beans, add the sweet potatoes and onion mixture.  Mash for desired texture, alternately it can be pureed.  Lightly oil a large baking dish.  Spoon about 2/3 to 3/4 cup of the filling in the center of each tortilla, roll it up, and place it, seam side down in the baking dish.  Cover tightly with foil and bake for about 30 minutes, until piping hot.  Serve topped with salsa.