Sweet Potato Enchilada Stack
TOTAL TIME: Prep: 20 min. Bake: 20 min.
YIELD: 6 servings.
These sweet potato stacks have a spicy kick the whole family will love. Mexican flavors abound in this awesome enchilada stack jampacked with black beans and sweet potato. —Taste of Home Test Kitchen
Ingredients
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1 large sweet potato, peeled and cut into 1/2-inch cubes
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1 tablespoon water
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1 pound ground beef
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1 medium onion, chopped
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1 can (15 ounces) black beans, rinsed and drained
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1 can (10 ounces) enchilada sauce
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2 teaspoons chili powder
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1/2 teaspoon dried oregano
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1/2 teaspoon ground cumin
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3 flour tortillas (8 inches)
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2 cups shredded cheddar cheese
Directions
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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.
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2.
Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink, breaking it into crumbles; drain. Stir in the beans, enchilada sauce, chili powder, oregano, cumin and sweet potato; heat through.
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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.
Nutrition Facts
1 piece: 457 calories, 22g fat (12g saturated fat), 87mg cholesterol, 804mg sodium, 39g carbohydrate (6g sugars, 6g fiber), 29g protein.
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