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Sweet Potato Enchilada Stack Recipe

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This recipe for Sweet Potato Enchilada Stack, by , is from The Joan Cregger Legacy Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carolyn Janowsky

Category:
Category:

Ingredients:  
Ingredients:  
1 large sweet potato, peeled and cut into 1/2" cubes
1 Tbsp. 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 in.)
2 C. shredded cheddar cheese

Directions:
Directions:
In a large microwave-safe bowl, combine sweet potato and water. Cover and cook on high for 4-5 minutes 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.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
I love sweet potatoes and this is another way to use them.

 

 

 

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