Black Bean Sweet Potato Enchiladas

I've made these several times, they are so so yummy (a little spicy), and they make great leftovers.  Alex tried a bite tonight and proclaimed that they were "not bad."  Considering this is a meat-free dish, I'll take that as a compliment.

Yield: 2-3 servings

1 can black beans, rinsed and drained
1 garlic clove minced
~3 Tbsp lime juice
1 large sweet potato, baked
1 4 oz can diced green chiles
1/4 tsp corriander
1/2 tsp chili powder
1/2 tsp ground cumin
Salt and Pepper
1 12 oz can enchilada sauce
Tortillas
Cooking spray

Preheat oven to 350 degrees.
In a small bowl, mix together the first 3 ingredients.  Set aside.  Mash the sweet potato with a fork.  Add the chilies, spices, salt and pepper, mix until combined.  To assemble, use ~1/4 cup of sweet potato mixture in the center of a tortilla, top with about 2 or 3 Tbsp of the black bean mixture, roll like a burrito.
Spray a 13x9 inch baking dish with cooking spray.  Top the enchiladas with enchilada sauce.  Bake for 20 minutes.