Black Bean and Sweet Potato Enchiladas

2 Tbsp olive oil, plus more for brushing tortillas

1 onion, chopped

1 large sweet potato, peeled and chopped (about 2 ½ cups)

¼ cup water

1 can black beans, drained

½ cup corn kernels

1 can (4 oz) green chiles

¼ cup fresh cilantro, plus more for garnish

3 cloves garlic, minced

1 jalapeno, minced (optional)

1 tsp ground cumin

1 tsp salt

12 corn tortillas

1 cup red enchilada sauce, divided

2 cups shredded monterey jack cheese

1. Preheat oven to 400 degrees. In large pot, heat oil over medium-high. Add onion, and cook until just softened, about 5 minutes. Add sweet potato and water; cover. Cook until sweet potato is tender, 10-15 minutes. Continue cooking, uncovered, until water has evaporated, 1 minute. Off heat, stir in beans, corn, chiles, cilantro, garlic, jalapeno, cumin and salt.
2. Brush both sides of tortillas lightly with oil. Arrange on baking sheet, and bake until warm and pliable, about 2 minutes. Pour ¼ cup enchilada sauce in bottom of 9x13 inch baking dish.
3. Spoon about ¼ cup sweet potato mixture into each warm tortilla. Roll up; place seam-side down in baking dish. Top with remaining ¾ cup enchilada sauce and cheese. Cover with foil; bake until enchiladas are hot and bubbling , about 20 minutes.