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