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Sweet Potato Enchilada Stack

These sweet potato stacks have a spicy kick the whole family will love. Mexican flavors abound in this awesome enchilada stack jam-packed with black beans and sweet potato. —Taste of Home Test Kitchen
  • Total Time
    Prep: 20 min. Bake: 20 min.
  • Makes
    6 servings

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

  • 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.

Test Kitchen Tips
  • Sharp cheddar cheese has been aged longer than regular cheddar. As cheese ages, its flavor becomes more pronounced. Using aged cheese in a recipe can add complexity and rich flavor, even to humble favorites like mac ’n’ cheese.
  • Using lean ground beef instead of beef that’s 80% lean saves 45 calories per 4-ounce serving of beef. Lean ground beef is also 29% lower in saturated fat.
  • Here are 55 more must-try ways to squeeze sweet potatoes into your diet.
  • Nutrition Facts
    1 piece: 457 calories, 22g fat (12g saturated fat), 87mg cholesterol, 804mg sodium, 39g carbohydrate (6g sugars, 6g fiber), 29g protein.

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