Sweet Potato Enchilada Stack

By Jaclyn

Ingredients

• 1 large sweet potato, peeled and cut into 1/2-inch cubes
• 1 T water
• 1 lb ground beef
• 1 medium onion, chopped
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (10 oz) enchilada sauce
• 2 tsp chili powder
• 1/2 tsp dried oregano
• 1/2 tsp ground cumin
• 3 flour tortillas (8 inches)
• 2 cups (8 oz) shredded mexican cheese

Preparation

Step 1

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.