Smoky Sweet Potato Black Bean Enchiladas with Sweet Corn Crema

By Texaschef11

Ingredients

• 2 cups cooked mashed North Carolina sweet potato
• 1 cup canned black beans, drained and rinsed
• 2 cups crumbled queso fresco cheese, divided use
• 1 teaspoon ground chili powder
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 cups jarred fire roasted tomato-enchilada sauce
• 2 tablespoons adobo sauce from canned chipotle chiles
• 10 corn tortillas
• 1/2 cup canned creamed corn
• 1/3 cup reduced fat sour cream
• 1 tablespoon coarsely chopped cilantro
• Avocado slices, for garnish

Preparation

Step 1

Heat oven to 400 degrees F.

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

Whisk together enchilada sauce and adobo sauce in a medium bowl until combined; pour half of the sauce into a 13x9-inch baking dish. Warm tortillas in the microwave, covered in damp paper towels, until warm – about 1 minute. Place about 1/4 cup sweet potato mixture on one side of a tortilla, roll up, and place in baking dish; repeat process with remaining sweet potato mixture and tortillas.

Drizzle remaining enchilada sauce on top of tortillas, and sprinkle with remaining 1 cup cheese. Bake 20-25 minutes or until golden brown and bubbly.

To make the sweet corn crema, in a food processor, puree creamed corn and sour cream until well combined and smooth; stir in cilantro until combined. Serve enchiladas with a drizzle of sweet corn crema, and top with avocado slices.

Makes 4 servings