1. Pre-heat your oven to 425F. Place a wire rack or 2 depending on size, on top of a large baking sheet. Spray wire rack with non-stick spray and set aside.

2. In a large non-stick skillet, combine beans, corn, onion, chili powder, cumin, cilantro, cayenne, and enchilada sauce. Cook for about 3 minutes, stirring regularly to evenly cook. Add in the cubed of cream cheese, and stir to melt and incorporate into veggies. Carefully add the sweet potato and mix gently. Add salt, pepper, and any additional seasoning to taste. Turn off heat.

3. Placing your tortillas in a pile on the counter, slice off about ½ inch from one side (***see photo below labeled step 3 for visual). Add a "line" of veggie filling to the center of the of the tortilla, about 1-inch thick. Top with a layer of cheese, and then roll the tortilla (cut side going over the top and getting rolled under) all the way around, and place seem side up, onto the wire rack/baking sheet. **You may have to secure the flauta with a toothpick to keep it closed (I always do this). Repeat with all the tortillas and filling mixture.

4. Once all the flautas are rolled up on the wire rack, spray a quick layer of olive oil spray over them, and then place into the oven. Bake for 15 minutes*, or until the flautas are browning and crispy (*may be a few minutes more or less depending on oven- check after 12 minutes). Remove when finished and allow a few minutes to cool.

5. Serve with salsa, Greek yogurt/sour cream, and guacamole for dipping. Enjoy!