Sweet Potato Enchilada Stack |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Ingredients:
1 sweet potato, peeled and cut in 1/2 inch cubes |
1 tablespoon water |
1 lb ground beef |
1 onion, chopped |
1 (15 ounce) can black beans, rinsed and drained |
1 (10 ounce) can enchilada sauce |
2 teaspoons chili powder |
1/2 teaspoon dried oregano |
1/2 teaspoon ground cumin |
3 flour tortillas, 8 inch size |
2 cups cheddar cheese, 8 oz., shredded |
Directions:
1. In a microwave safe bowl, combine the cubed sweet potato and water. Cover and microwave on high for 4-5 minutes or until the potato is almost tender.
2. In a large skillet, cook beef and onion over medium heat until meat is cooked through. 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 inch deep dish pie plate. Layer with a third of the beef mixture and cheese. Repeat layers twice. Bake at 400 degrees for 20-25 minutes or until bubbly.
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