It has been a while since we’ve shared some of our favorite recipes!! I made this the other day and forgot how easy and delicious it is. My whole family loves it, and it is easy to make healthier choices with this recipe without sacrificing flavor! I usually use whole wheat tortillas, turkey, and low fat shredded cheese (or just less cheese than what is called for). It would also be easy to brown up some meat and onion and stick in the freezer to make this on a day when you are busy!
One note when cooking – use a deep dish. I also put a cookie sheet on the rack below the enchilada stack to catch any drippings that happen to boil over.
Bon Apetit!
Sweet Potato Enchilada Stack
Ingredients
1 large sweet potato, peeled and cut into 1/2-inch cubes
1 tablespoon water
1 pound ground beef or turkey
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
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.
