Sweet Potato Enchilada Stack

Total Time Prep: 20 min. Bake: 20 min.
Yield 6 servings
Test Kitchen Approved
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

  • 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

  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, breaking it into crumbles; 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.

Nutrition Facts

1 piece: 457 calories, 22g fat (12g saturated fat), 87mg cholesterol, 804mg sodium, 39g carbohydrate (6g sugars, 6g fiber), 29g protein.

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
Recipe Creator

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