Sweet Potato Enchiladas with Sweet Corn Crema
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
Heat oven to 400 degrees F.
- 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
Set Aside.
- 4
Pour half of the enchilada sauce into a 13x9-inch baking dish.
- 5
Warm tortillas in the microwave, covered in damp paper towels, about 1 minute.
- 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
Drizzle remaining enchilada sauce on top of tortillas, and sprinkle with remaining 1 cup cheese.
- 8
Bake 20-25 minutes or until golden brown and bubbly.
- 9
In a food processor, puree creamed corn and sour cream until well combined and smooth
Sweet Potato Enchiladas with Sweet Corn Crema
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About this Recipe
Craving a comforting meal that's both hearty and bursting with flavor? These Sweet Potato Enchiladas with Sweet Corn Crema offer a delicious twist on a classic, perfect for a satisfying dinner that feels both familiar and exciting.
What sets these enchiladas apart is the delightful contrast of sweet, earthy mashed sweet potatoes combined with savory black beans and crumbled Queso Fresco. This unique filling is brightened by a hint of chili powder and cinnamon, creating a warming depth that truly elevates the dish. The vibrant, tangy Sweet Corn Crema, featuring creamed corn, sour cream, and fresh cilantro, is the secret weapon that brings a refreshing, zesty finish.
What to Expect
When you dive into these sweet potato enchiladas, you'll be treated to tender corn tortillas enveloping a rich, well-spiced filling of sweet potatoes and black beans. A generous blanket of red enchilada sauce and crumbled Queso Fresco ties it all together, delivering a satisfying, cheesy texture. The naturally sweet notes of the potato are perfectly balanced by the savory beans and a subtle warmth from the spices.
The real magic happens with the Sweet Corn Crema. Its creamy texture and bright, sweet-tart flavor provide a refreshing counterpoint to the hearty enchiladas, ensuring every bite is dynamic and full of life. It’s comfort food perfected, with layers of texture and taste that will leave you wanting more.
Customization & Variations
While this recipe is delicious as is, you can easily adapt these sweet potato enchiladas to your pantry. If you don't have canned sweet potatoes, two cups of baked and mashed sweet potatoes work perfectly. For the creamy finish, feel free to use full-fat sour cream instead of reduced-fat for an even richer Sweet Corn Crema. You can also adjust the amount of chili powder to suit your spice preference, or add a pinch more cinnamon for extra warmth.
These enchiladas are a wonderful centerpiece for a cozy weeknight dinner or a casual gathering. Serve them hot, garnished generously with fresh avocado slices and a sprinkle of extra cilantro for a beautiful presentation.