vegetarian sweet potato enchiladas with sweet corn crema
Have you ever had Sweet Potato Enchiladas? OH, SWEET DELICIOUSNESS! You guys, I’m always honest with you.  I always tell you the truth and the truth is, I looooove these. Cade really liked them. I looooooooved them.
vegetarian sweet potato enchiladas with sweet corn crema
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.
vegetarian sweet potato enchiladas with sweet corn crema
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.
vegetarian sweet potato enchiladas with sweet corn crema

Sweet Potato Enchiladas

Sweet Potato Enchiladas With Sweet Corn Crema
Recipe type: Main Dish
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Crispy, cheesy, creamy these enchiladas are delicious!
  • Recipe adapted from Sugar Plum
  • 1 Large Can Sweet Potatoes,drained reallllly 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
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 2 cups Red Enchilada Sauce
  • 10 corn tortillas
Sweet Corn Crema
  • ½ cup canned creamed corn
  • ⅓ cup reduced fat sour cream
  • 1 tablespoon coarsely chopped cilantro
  • Avocado slices, for garnish
  1. Heat oven to 400 degrees F.
  2. 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.
  3. 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 ¼ 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.
  4. 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
  1. In a food processor, puree creamed corn and sour cream until well combined and smooth; stir in cilantro until combined. Set Aside.
  2. Serve enchiladas with a drizzle of sweet corn crema, and top with avocado slices.


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