Sweet Potato and Black Bean Enchiladas

I made this recipe once and loved it, some how I had the first page of the recipe and couldn't find the 2nd page.  A friend gave us a pkg. of tortillas and I wanted to make this recipe.  I went online to WholeFoodsMarket.com and believe it or not I found the recipe.  I made it today for lunch and it was delicious. I've changed the recipe a little bit.  If you want the original recipe from Whole Foods go to their Web Site and look under Vegetarian recipes and type in sweet potato and black bean.

Sweet Potato and Black Bean Enchiladas

Ingredients:
1-10 oz. La Victoria Enchilada Sauce-Green Chile/Chile Verde, Mild Poco Picante.
1 pkg of white tortillas
Shredded Monterey Jack cheese or Mozzerella.

In one bowl mix:
2 cups black beans, rinsed, drained
4 cloves garlic, minced
Fresh lime juice from 1 big juicy lime.

In the 2nd bowl mix:
2 heaping cups cooked diced sweet potatoes ( pressure cut up sweet potatoes in a electric pressure cooker for 10 minutes, natural release)
1/2 cup chopped roasted mild green chiles.
1/2 tsp ground cumin
1/2 tsp chili pepper, I put 1/2 tsp chipotle pepper.
2 tlbsp.chopped fresh cillantro.

Instructions:
Make sure your baking dish will hold 6 tortillas.  The recipe calls for 8 tortillas, but I had only enough fillings for 6 tortillas.
Pour about 1/4 cup of the Green Chile Sauce into the bottom of a baking dish.
Lay the first tortilla in the sauced baking dish; wet it with the sauce.  Add 1/6 of the sweet potato mixture down the center.  Top with 1/6 mixture of the black beans.  Wrap and roll the tortilla to the end of the baking dish.  Repeat for the remaining tortillas.  Top with the rest of the sauce.  Top with cheese.
Bake 350 degree oven for 20 to 25 minutes, until the enchiladas are piping hot and the sauce is bubbling around the edges.