Sweet Potato and Black Bean Enchiladas
INGREDIENTS
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1 cup red enchilada sauce, homemade or canned, recipe follows
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1 teaspoon olive oil
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3 cloves garlic, minced
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1 small onion, diced
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1 jalapeño, seeded and diced
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2 1/2 cups sweet potatoes (about 1 large), peeled and cut into 1/2-inch cubes
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One 10-ounce can diced tomatoes with green chiles, such as Rotel
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1 1/2 cups canned reduced-sodium black beans, rinsed and drained
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1/4 cup fresh cilantro, plus more for garnishing
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1 teaspoon ground cumin
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1/2 teaspoon chili powder
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Kosher salt and freshly ground black pepper
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10 medium low-carb whole-wheat flour tortillas, such as La Tortilla Factory
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2 cups reduced-fat shredded Mexican cheese
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Reduced-fat sour cream, for serving, optional
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2 tablespoons vegetable oil
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2 cloves garlic, minced
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1 1/2 cups tomato sauce
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3/4 cup reduced-sodium chicken broth
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1/2 teaspoon chipotle chile powder
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1/2 teaspoon ground cumin
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1 to 3 chipotle chiles in adobo sauce, chopped
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Kosher salt and freshly ground black pepper
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