Sweet Potato and Black Bean Enchiladas

1 tablespoon extra-virgin olive oil
1 onion, chopped
3 cups sweet potatoes, skinned and chopped (about 2 large sweet potatoes)
One 15-ounce can fire-roasted diced tomatoes, drained
One 16-ounce container prepared salsa
2 garlic cloves, minced
1/2 cup water
One 15-ounce can black beans, drained and rinsed
1 and 1/2 cups frozen corn, thawed
One 12-ounce round of queso fresco

Preparation method

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