2 teaspoons other vegetable oil or 2 teaspoons broth
3 1/2 cups diced onions
4 garlic cloves minced or pressed
1 tablespoon minced fresh green chili pepper
4 teaspoons ground cumin
4 teaspoons ground coriander
4 1/2 cups cooked black beans three 15-ounce cans drained
2/3 cup lightly packed cilantro leaf
2 tablespoons fresh lemon juice
1 teaspoon salt
12 10 inch flour tortillas
fresh salsa
Steps:
Preheat the oven to 350
Place the sweet potatoes in a medium saucepan with the salt and water to cover
Cover and bring to a 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 or saucepan and add the onions garlic and chile
Cover and cook on medium-low heat stirring occasionally until the onions are tender about 7 minutes
Add the cumin and coriander and cook for 2 to 3 minutes longer stirring frequently
Remove from the heat and set aside
In a food processor combine the black beans cilantro lemon juice salt and cooked sweet potatoes and puree until smooth or mash the ingredients in a large bowl by hand
Transfer the sweet potato mixture to a large mixing bowl and mix in the cooked onions and spices
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
