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Sweet Potato Enchilada Stack Recipe
Sweet Potato Enchilada Stack Recipe photo by Taste of Home

Sweet Potato Enchilada Stack Recipe

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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
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 6 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Sweet Potato Enchilada Stack in Simple & Delicious October/November 2010, p9

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.

Reviews for Sweet Potato Enchilada Stack

AVERAGE RATING
   (29)
RATING DISTRIBUTION
5 Star
 (27)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 22, 2015

"This was REALLY good! I followed the directions except I used less chili powder, (1 tsp.) and I made my own homemade flour tortillas. (I used about 5 or 6 homemade tortillas). Also, I used a tall casserole dish so it would all fit. My husband told me four times during supper just how delicious he thought it was. I loved it too. Thank you for sharing your recipe!"

MY REVIEW
Reviewed Mar. 24, 2015

"Super easy and yummy! A nice alternative to our standard recipe. Very mild- but we like it that way. Used a glass 8x8 pan instead of pie plate. It never would have all fit in there."

MY REVIEW
Reviewed Nov. 16, 2014

"This is relatively simple and good. I would have liked it to be a little spicier, but definitely a good weeknight meal."

MY REVIEW
Reviewed Oct. 5, 2014

"Loved it. The sweet potatoes were an excellent touch. I used a regular casserole dish. Very tasty, easy, and cheap."

MY REVIEW
Reviewed May. 15, 2014

"Very good. My 9" regular pie dish only fit two layers, not three, so I will use less ground beef next time."

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