SWEET POTATO ENCHILADA STACK

By curly

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 (8 ounces) shredded cheddar cheese

Preparation

Step 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.

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. Yield: 6 servings.


Editor's Note: This recipe was tested in a 1,100-watt microwave.

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