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 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 

Red Enchilada Sauce:

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