Sweet Potato And Black Bean Enchiladas | Recipe Cart

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
• 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