crispy sweet potato and chipotle enchiladas

makes four large enchiladas

1 cup dry quinoa
1 cup tomato juice (or water, broth)
1/2 cup water
2 cups fresh corn (3-4 cobs)
1/3 package crispy sweet potato puffs (Alexis Foods)
chipotle tomato crema (recipe follows)
four large tortillas (I used brown rice)

chipotle tomato crema

1/2 cup safflower oil*
3 tablespoons almond milk*
3 tomatoes, seeded and chopped
2-3 chipotle peppers (in adobo)
pinch salt

*(vegan) mayonnaise can be subbed for oil and milk