Sweet Potato Enchiladas with Sweet Corn Crema

Sweet Potato Enchiladas with Sweet Corn Crema

from ohsweetbasil.com
50 min

Sweet Potato Enchiladas With Sweet Corn Crema are loaded with flavorful sweet potatoes and black beans and topped off with sauce and cheese!

Ingredients

  • 1 Can Sweet Potatoes (Large, drained reallllly well and mashed (or two cups baked, mashed sweet potatoes))
  • 1 cup Black Beans (canned, drained and rinsed)
  • 2 cups Queso Fresco Cheese (crumbled, divided)
  • 1 teaspoon Chili Powder (ground )
  • 1/4 teaspoon Cinnamon (ground )
  • 1/4 teaspoon Salt
  • 2 cups Red Enchilada Sauce
  • 10 Corn Tortillas
  • 1/2 cup Creamed Corn (canned )
  • 1/3 cup Sour Cream (reduced fat )
  • 1 tablespoon Cilantro (coarsely chopped )
  • Avocado Slices (for garnish)

Directions

  1. 1

    Heat oven to 400 degrees F.

  2. 2

    In a large bowl, stir together sweet potatoes, black beans, 1 cup of queso fresco cheese, chili powder, cinnamon, and salt until well combined.

  3. 3

    Set Aside.

  4. 4

    Pour half of the enchilada sauce into a 13x9-inch baking dish.

  5. 5

    Warm tortillas in the microwave, covered in damp paper towels, about 1 minute.

  6. 6

    Place about 1/4 cup sweet potato mixture in the middle of a tortilla, roll up, and place in baking dish; repeat process with remaining sweet potato mixture and tortillas.

  7. 7

    Drizzle remaining enchilada sauce on top of tortillas, and sprinkle with remaining 1 cup cheese.

  8. 8

    Bake 20-25 minutes or until golden brown and bubbly.

  9. 9

    In a food processor, puree creamed corn and sour cream until well combined and smooth