Sweet Potato, Corn, and Black Bean Enchiladas (vegetarian)

large/extra large sweet potato, cooked, peeled, and diced into 1/2-inch cubes

corn and black bean salsa (I used Trader Joe’s Cowboy Caviar Salsa, use your favorite salsa; or use cooked and seasoned corn and beans)

to 2 1/2 cups shredded cheese, divided (I used a Mexican blend; use vegan cheese to keep vegan)

red enchilada sauce, divided (I used Trader Joe’s; use storebought or homemade)

to 8 yellow or white corn tortilla shells

finely diced red peppers or tomatoes, optional for garnishing

cilatntro, optional for garnishing