There is a recipe for this in Vegan Planet, but I can assure you that this is not a ripoff.  I made up this recipe before I even owned the book.  Anyway, I ended up making these for dinner tonight and they were pretty good; although, I was a little disappointed with my sweet potato/yam/whatever it was.  It was kinda mushy-like and not very sweet.  Not very potato-y.  I don’t know what’s up with that.  Aside from that, these were pretty good.  Next time, I think I’ll try adding some spinach and/or mushrooms to it too.  Sorry for the lame photo, btw.

Black Bean & Sweet Potato Enchiladas

(makes 4)

1 small onion, diced

1 small sweet potato or yam, diced (you need about 1 – 1.5 cups diced)

1 can black beans, drained and rinsed

1/2 tsp cumin

1/4 tsp chili powder

2 TB salsa

1 cup enchilada sauce (I used the canned stuff)

4 tortillas, corn or flour

Preheat oven to 425 degrees and spray a baking pan with nonstick spray (or line with foil).  Saute the onions and potatoes together in a little bit of oil until the potatoes being to get tender.  Add the beans and spices and saute another minute.  Stir in the salsa and some S&P and remove from heat.  Divide the mixture into quarters and roll up in the tortillas.  Line the tortillas up in your prepared baking sheet and top with half of the enchilada sauce.  Bake for about 15 minutes and pour over the rest of the sauce.  Top with vegan sour cream or homemade guacamole and enjoy!