Sweet Potato and Black Bean Enchiladas

• 6 to 8 lg. flour tortillas
• 4 md. sweet potatoes
• yams, cooked, peeled and diced
• 1 can (15 oz.) black beans, drained and rinsed
• 1 yellow onion, diced
• 1 tbsp. minced garlic
• 1 tsp. cumin
• 1 tsp. chili powder
• White cooking wine
• 1 bottle (1 lb.) mild green sauce
• salsa
• 1/3 cup chopped parsley
• 1/3 cup chopped cilantro
• 1 tbsp. lime juice
• 2 cloves garlic, minced
• 1/3 cup shredded mozzarella cheese

1. White wine saute the onions and garlic.
2. After softened, add sweet potatoes, black beans, cumin and chili powder.
3. Cook down until rather thick.
4. Place green salsa, cilantro, parsley, lime juice and garlic in food processor or blender.
5. Cover and blend on high approximately 30 seconds or until smooth.
6. Pre-heat oven to 350F.
7. Spray rectangular baking dish (11x7x1-1/2 inches) with non-stick cooking spray.
8. Heat tortillas in microwave between damp paper towels.
9. Spoon filling into tortillas, making a strip across the center of each, and roll.
10. Place in baking dish seam-side down.
11. Top with salsa and cheese.
12. Back, uncovered, for 20 to 25 minutes.

flour tortillas, sweet potatoes, yams, black beans, yellow onion, garlic, cumin, chili powder, white cooking wine, green sauce, salsa, parsley, cilantro, lime juice, garlic, mozzarella cheese

Taken from www.foodgeeks.com/recipes/6040 (may not work)