Sweet Potato and Black Bean Enchiladas

Name: Sweet Potato and Black Bean Enchiladas
Cook time: 1 h
Total time: 1 h
Cuisine: Latin American, American, Mexican
Ingredients: 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 1/2 cups sweet potatoes (about 1 large), peeled and cut into 1/2-inch cubes; One 10-ounce can diced tomatoes with green chiles, such as Rotel; 1 1/2 cups canned reduced-sodium black beans, rinsed and drained; 1/4 cup fresh cilantro, plus more for garnishing; 1 teaspoon ground cumin; 1/2 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; 2 tablespoons vegetable oil; 2 cloves garlic, minced; 1 1/2 cups tomato sauce; 3/4 cup reduced-sodium chicken broth; 1/2 teaspoon chipotle chile powder; 1/2 teaspoon ground cumin; 1 to 3 chipotle chiles in adobo sauce, chopped; Kosher salt and freshly ground black pepper