Sweet Potato Enchilada Stack Recipe

Sweet Potato Enchilada Stack Recipe photo by Taste of Home

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Mexican flavors abound in this awesome enchilada stack jam-packed with black beans and sweet potato. —Taste of Home Test Kitchen

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Sweet Potato Enchilada Stack Recipe

Prep: 20 min. Bake: 20 min.

Yield: 6 Servings

20 20 40

Ingredients

1 large sweet potato, peeled and cut into 1/2-inch cubes
1 tablespoon water
1 pound ground beef
1 medium onion, chopped
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) enchilada sauce
2 teaspoons chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
3 flour tortillas (8 inches)
2 cups (8 ounces) shredded cheddar cheese

Directions

In a large microwave-safe bowl, combine sweet potato and water. Cover and microwave on high for 4-5 minutes or until potato is almost tender.
Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, enchilada sauce, chili powder, oregano, cumin and sweet potato; heat through.
Place a flour tortilla in a greased 9-in. deep-dish pie plate; layer with a third of the beef mixture and cheese. Repeat layers twice. Bake at 400° for 20-25 minutes or until bubbly. Yield: 6 servings.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts 1 piece equals 457 calories, 22 g fat (12 g saturated fat), 87 mg cholesterol, 804 mg sodium, 39 g carbohydrate, 6 g fiber, 29 g protein.

Originally published as Sweet Potato Enchilada Stack in Simple & Delicious October/November 2010, p9