3 tablespoons olive oil
1 sweet potato, peeled and cubed into small chunks (about 2 cups)
1/2 red onion, diced finely (about 1/2 cup)
1 teaspoon kosher salt
1 teaspoon chili powder
1 teaspoon cumin
1 clove garlic, minced
1 (15 ounce) can black beans, rinsed and drained
1/2 cup corn (frozen, canned, or fresh)
1 (10 ounce) can Old El Paso red enchilada sauce
1/3 cup heavy cream
2 cups shredded Mexican cheese, divided
10 (6-inch) flour tortillas
Optional Toppings: guacamole, sour cream, tomato, onion, salsa
1/2 lime, juiced

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