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Sweet Potato Enchilada Stack

These sweet potato stacks have a spicy kick the whole family will love. 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

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 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.

Test Kitchen Tips
  • Sharp cheddar cheese has been aged longer than regular cheddar. As cheese ages, its flavor becomes more pronounced. Using aged cheese in a recipe can add complexity and rich flavor, even to humble favorites like mac ’n’ cheese.
  • Using lean ground beef instead of beef that’s 80% lean saves 45 calories per 4-ounce serving of beef. Lean ground beef is also 29% lower in saturated fat.
  • Here are 55 more must-try ways to squeeze sweet potatoes into your diet.
  • 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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    Reviews

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    Average Rating:
    • No_Time_To_Cook
      Sep 13, 2020

      This was good, but did feel it needed some extra seasonings to give it more flavor. I will try again.

    • JMartinelli13
      May 4, 2018

      I made from scratch enchilada sauce, used low sodium black beans, and Multi Grain flour tortillas. I reduced the amount of ground beef to 3/4 of a pound, since I wasn't sure if my guys would even try it. This made 2 nice hearty layers. I loved all the flavors and texture. It froze and reheated great, and made a perfect dinner with a mixed green salad.

    • ooh!
      Mar 24, 2016

      This was really good! Even my picky 1 year old liked it! Will make again!

    • keely27
      Dec 28, 2015

      Pretty good, and even better as leftovers. I doubled the recipe and froze one and the frozen casserole was good also; not soggy

    • greatwithoutgluten
      Oct 1, 2015

      This was very tasty. We ended up eating these as tacos instead. I love the combination of sweet potato, black beans, and meat. I added extra seasoning like garlic and crushed red pepper to make these spicy.

    • PrplMonky5
      Aug 25, 2015

      I don't know what I did wrong, but I found this to just be ok. I followed the directions exactly, except I put it in an 8x8 pan because I didn't have a pie dish big enough for that. The tortillas wound up really gooey and kind of disgusting. The meat mixture was also just ok, it didn't blow me away or anything. Maybe it's because I used yam instead of sweet potato? I doubt I'd retry this again even with sweet potato, since all the rest of the flavors weren't very good.

    • ejt325
      Apr 30, 2015

      I would make this again.

    • Cherie Hill
      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!

    • kbabe819
      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.

    • rwippel
      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.