Black Bean Sweet Potato Enchilladas

from Tasty Kitchen

2 large sweet potatoes peeled and chopped into cubes
1 clove garlic chopped
1/2 onion chopped
1 small can green chilies
1 can diced tomatoes
1 T olive oil
1 can black beans
1 T Chili powder
1/2 tsp cumin
1/2 tsp salt
1/2 tsp pepper
2 c. salsa
8 tortillas

Roast potatoes on baking sheet at 450 for 20 min. stirring half-way through.  Heat oil in skillet and add garlic, onions and green chilies.  Saute until onions soften.  Add beans, tomatoes, chili powder, cumin,  salt and pepper.  Stir in the sweet potatoes.  Prepare 9x13 dish by spraying with Pam and putting a little of the salsa in the bottom.  Fill the tortillas with potato mixture, roll up and put seam side down.  Spread salsa over the top and bake at 350 for 20 min.