Sweet Potato Enchilada Stack

 A favorite for Lana Slater's family  LINK

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.