Ingredients

The following ingredients have 4 Servings
  • 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)

Instruction

  • Heat oven to 400 degrees F.
  • In a large bowl, stir together sweet potatoes, black beans, 1 cup of queso fresco cheese, chili powder, cinnamon, and salt until well combined.
  • Set Aside.
  • Pour half of the enchilada sauce into a 13x9-inch baking dish.
  • Warm tortillas in the microwave, covered in damp paper towels, about 1 minute.
  • 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.
  • 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.