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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Mexican flavors abound in this awesome enchilada stack jam-packed with black beans and sweet potato. Ingredients:
1 large sweet potato, peeled and cut into 1/2-inch cubes |
1 tablespoon water |
1 pound ground turkey or 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:
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.
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