Sweet Potato Enchiladas

Sweet Potato Enchiladas
Adapted from ohsweetbasil.blogspot.com, and Sugar Plum

1 Large Can Sweet Potatoes, drained well and 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
8 tortillas
1/2 cup canned creamed corn
1/3 cup reduced fat sour cream
1 tablespoon coarsely chopped cilantro

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. 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.