Sweet Potato and Black Bean Enchilada's

1 can black beans, rinsed and drained
4 garlic cloves minced
fresh lime juice from one lime
2 1/2 cups cooked diced sweet potatoes
1/2 cup diced green chilies (about 2 -4oz cans...fire roasted also taste good)
1/2 tsp ground cumin
1/2 tsp chili powder
Green Salsa Verde (I use LaVictoria Brand)
Corn Tortillas (I used larger corn tortillas called La Burrita)

1. Cook the sweet potatoes (I chop and dice and cook in a skillet)
2. Mix the rest of the ingredients in a bowl then add the cooked sweet potatoes to the mixture. I add about a cup of the green salsa to the mixture.
3. Warm the corn tortillas in the microwave for about 30 seconds to soften
4. Place some the enchilada mixture in the tortilla so you can still roll up. The amount of tortillas I use each time varies. Keep making enchiladas until you are out of the mixture. You can add the extra amount of the sweet potato and bean mixture on top of the enchiladas before baking (I like to do this)
5. Place the enchilada's in an 8x10 baking dish (I used my pampered chef stoneware)
6. Pour chile verde sauce on top of the enchiladas
7. Bake 350 degrees for about 30 minutes. The corn tortillas tend to bake and crisp faster without the chile verde sauce.

I revised this recipe from the original recipe on www.wholefoods.com

**Add cheese to the enchiladas before rolling up and also add cheese to the top of the enchilada's before baking. I do this for my family**