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Sweet Potato Enchilada Stack

 Sweet Potato Enchilada Stack
Mexican flavors abound in this awesome enchilada stack jam-packed with black beans and sweet potato. —Taste of Home Test Kitchen
6 ServingsPrep: 20 min. Bake: 20 min.

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.

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Sweet Potato Enchilada Stack (continued)

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.