Sweet Potato and Black Bean Enchiladas

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1 cup red enchilada sauce, homemade or canned, recipe follows

1 teaspoon olive oil

3 cloves garlic, minced

1 small onion, diced

1 jalapeño, seeded and diced

2 ½ cups sweet potatoes (about 1 large), peeled and cut into ½-inch cubes

One 10-ounce can diced tomatoes with green chiles, such as Rotel

1 ½ cups canned reduced-sodium black beans, rinsed and drained

¼ cup fresh cilantro, plus more for garnishing

1 teaspoon ground cumin

½ teaspoon chili powder

Kosher salt and freshly ground black pepper

10 medium low-carb whole-wheat flour tortillas, such as La Tortilla Factory

2 cups reduced-fat shredded Mexican cheese

Reduced-fat sour cream, for serving, optional

subheading: Red Enchilada Sauce:

2 tablespoons vegetable oil

2 cloves garlic, minced

1 ½ cups tomato sauce

¾ cup reduced-sodium chicken broth

½ teaspoon chipotle chile powder

½ teaspoon ground cumin

1 to 3 chipotle chiles in adobo sauce, chopped

Kosher salt and freshly ground black pepper

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