Sweet Potato Enchiladas With Sweet Corn Crema

INGREDIENTS

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 tsp

ground chili powder

1/4 tsp

ground cinnamon

1/4 tsp

salt

2 cups

Red Enchilada Sauce

corn tortillas

1/2 cup

canned creamed corn

1/3 cup

reduced fat sour cream

1 tbsp

coarsely chopped cilantro

Avocado slices, for garnish