Sweet Potato Enchiladas

2 cups diced sweet potatoes

1 can black beans, drained and rinsed

1 can diced green chiles (optional)

2 T crushed garlic

2 T chopped cilantro

½ t each: cumin, chili powder, cayenne

juice from 1 lime

For assembly: crumbled queso fresco

shredded jack cheese

12 corn tortillas

Lightly boil sweet potatoes in water until barely soft; drain

Mix all filling ingredients together

To assemble: pour a small amount of sauce in a baking dish; roll each enchilada with a bit of queso fresco and a spoonful of filling; place seam side down in dish

Cover enchiladas with sauce and jack cheese

Bake at 350 degrees for 30 to 40 minutes, until bubbly

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