Enchiladas with Sweet Surprises

After having leftovers and boring hot dogs the past couple days, today I made dinner using a unique recipe shared by my friend Cara. She introduced me to the idea of using sweet potatoes and black beans as fillings for burritos. Well, I felt adventurous and made pork filled enchiladas using sweet potatoes and black beans.
Popular in the American South, these yellow or orange sweet potatoes are elongated with ends that taper to a point and are of two dominant types. The paler-skinned sweet potato has a thin, light yellow skin with pale yellow flesh which is not sweet and has a dry, crumbly texture similar to a white baking potato. The darker-skinned variety (which is most often called “yam” in error) has a thicker, dark orange to reddish skin with a vivid orange, sweet flesh and a moist texture.
Here is my recipe for Pork, Sweet Potato & Black Bean Enchiladas:

1 can peeled, cubed sweet potatoes
1 can cooked black beans
1 small onion, diced
2 tablespoons minced garlic
2 T. lemon juice
1 tsp. salt
4 tsp. ground cumin
4 tsp. ground coriander
1 1/2 cup roasted, shredded pork
12 eight-inch soft corn tortillas
tomato salsa, sour cream, and cheese for topping

- Preheat oven to 350.
- Rinse sweet potatoes with water in a colander to wash
away any light syrup it was packed in.
- Rinse black beans with water as well.
- Combine potatoes, beans, garlic, onion and lemon juice
and process in food processor.
- Place sweet potato mixture in a bowl and add seasonings.
- Add shredded pork and fold into mixture.
- Spray with nonstick spray a large baking dish.
- Spoon about 2/3 to 3/4 C. of the filling into center of
each tortilla, roll closed, and place seam side down
in baking dish.
- Cover tightly with foil & bake 30 min or until hot.
- Serve topped with salsa, yogurt and cheese...
or any of your fave toppings.