Sweet Potato and Black Bean Burritos

I got this from Michele D. who got it from Moosewood Restaurant Lowfat Favorites :)

5 C peeled cubed sweet potatoes
½ t salt
2 t oil
3 ½ C diced onions
4 large cloves garlic, pressed
1 T minced fresh green chiles
4 t ground cumin
4 t ground coriander
4 ½ C cooked black beans or three cans, drained
2/3 C lightly packed cilantro leaves
2 T lemon juice
1 t salt
8 eight inch flour tortillas

Preheat oven to 350.
Place sweet potatoes in a medium saucepan with salt and water to cover. Cover and bring to a boil, then simmer until tender, about 10 minutes. Drain and set aside.
Warm the oil in a medium skillet. Add the onions, garlic and chiles. Cover and cook on medium-low heat, stirring occasionally, until the onions are tender, about 7 minutes. Add cumin and coriander and cook 2-3 minutes longer, stirring frequently. Remove from heat.
In a food processor, combine black beans, cilantro, lemon juice, salt and cooked sweet potatoes and puree until smooth. Transfer to a large bowl and add cooked onions and spices.
Lightly oil a large baking dish. Spoon about 2/3 to ¾ cup of filling in the center of each tortilla, roll it up, and place seam side down in baking dish. Cover tightly with foil and bake about 30 minutes, until piping hot. Serve with salsa if desired.