5 c. peeled cubed sweet potatoes
1/2 tsp. salt
2 tsp. canola or other vegetable oil
3 1/2 c. 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 c. cooked black beans (three 15 oz. cans, drained)
2/3 c. lightly packed cilantro leaves
2 tbsp. fresh lemon juice
1 tsp. salt
8 (8-inch) flour tortillas
fresh tomato salsa

Preheat oven to 350°F. Place sweet potatoes in medium saucepan with salt and water to cover. Bring to boil, then simmer until tender, about 10 minutes. Drain and set aside.

While sweet potatoes are cooking, warm the oil in a medium skillet. Add onions, garlic and chile. Cover and cook on medium-low heat; stir occasionally until onions are tender (about 7 minutes). Add cumin and coriander and cook for 2 to 3 minutes longer, stirring frequently. Remove from heat and set aside.

In food processor, combine black beans, cilantro, lemon juice, salt and cooked sweet potatoes and puree until smooth. Transfer sweet potato mixture to large mixing bowl and mix in cooked onions and spices. Lightly oil large baking dish. Spoon 2/3 to 3/4 cup of filling in center of each tortilla; roll it up and place it seam side down in baking dish. Cover tightly with foil and bake 30 minutes. Serve topped with salsa.

Makes 4 to 6 servings.