Sweet Potato Enchiladas from my friend, Carrie Ann's blog :)

 

Have you ever had Sweet Potato Enchiladas? OH, SWEET DELICIOUSNESS! You guys, I'm always honest with you. Always. I don't have a lot of respect for those who lie faster than they can walk. Ok, I wont even go there. I'm trying to not worry about them... ;) Anyway, I always tell you the truth and the truth is, I looooove these. Cade really liked them. I looooooooved them. The insides are creamy, healthy, cinnamon-y and filling. The outside has more texture and I love different textures. The cheese gets bubbly and crisp around the edges. I LOVE when cheese bakes to the pan. OH YUM. Then there's the sauce. It's light, sweet and creamy all at once. Everything is so well balanced. Love. Love. Love.

I adapted this recipe from Sugar Plum. I've read her blog since the beginning and I still love it. I love that she is true to herself. 

Sweet Potato Enchiladas

Recipe adapted from Sugar Plum

1 Large Can Sweet Potatoes,drained reallllly welland mashed (or two cups baked, mashed sweet potatoes)

1 cup canned black beans, drained and rinsed
2 cups crumbled queso fresco cheese, divided

1 teaspoon ground chili powder

1/4 teaspoon ground cinnamon
1/4 teaspoon salt
2 cups Red Enchilada Sauce
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

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.

Sweet Corn Crema= In a food processor, puree creamed corn and sour cream until well combined and smooth; stir in cilantro until combined. Set Aside.

Serve enchiladas with a drizzle of sweet corn crema, and top with avocado slices.