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1
Preheat the oven to 350*.
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2
Place the sweet potatoes in a medium saucepan with the salt and water to cover.
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3
Cover and bring to a boil, then simmer until tender, about 10 minutes.
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4
Drain and set aside.
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5
While the sweet potatoes are cooking, warm the oil in a medium skillet or saucepan and add the onions, garlic, and chile.
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6
Cover and cook on medium-low heat, stirring occasionally, until the onions are tender, about 7 minutes.
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7
Add the cumin and coriander and cook for 2 to 3 minutes longer, stirring frequently.
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8
Remove from the heat and set aside.
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9
In a food processor, combine the black beans, cilantro, lemon juice, salt, and cooked sweet potatoes and puree until smooth (or mash the ingredients in a large bowl by hand).
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10
Transfer the sweet potato mixture to a large mixing bowl and mix in the cooked onions and spices.
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11
Lightly oil a large baking dish.
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12
Spoon about 2/3 to 3/4 cup of the filling in the center of each tortilla, roll it up, and place it, seam side down, in the baking dish.
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13
Cover tightly with foil and bake for about 30 minutes, until piping hot.
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14
Serve topped with salsa.
