• 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.
  1 Can Sweet Potatoes, 1 Cup Black Beans, 2 Cups Queso Fresco Cheese, 1 teaspoon Chili Powder, 1/4 teaspoon Cinnamon, 1/4 teaspoon Salt
• Set Aside.
• Pour half of the enchilada sauce into a 13x9-inch baking dish.
  2 Cups Red Enchilada Sauce
• Warm tortillas in the microwave, covered in damp paper towels, about 1 minute.
  10 Corn Tortillas
• 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.
  2 Cups Red Enchilada Sauce, 2 Cups Queso Fresco 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
  1/2 Cup Creamed Corn, 1/3 Cup Sour Cream
• Stir in cilantro until combined.
  1 Tablespoon Cilantro
• Set Aside.
• Serve enchiladas with a drizzle of sweet corn crema, and top with avocado slices.
  Avocado Slices