INGREDIENTS
15 oz
canned black beans
1 tsp
chili powder
1 tsp
cumin
10 oz
enchilada sauce
10 6-inches
flour tortillas
1/2 cup
fresh corn
1 clove
garlic
1/3 cup
heavy cream
1/2
juice of lime
1 tsp
kosher salt
2 cups
mexican cheese
3 tbsp
olive oil
2 cups
sweet potato