Sweet Potato Enchilada Stack

We're a pretty boring bunch when it comes to food.  Over the last six months, I've been trying to branch out and expand the range of foods and cuisines that we eat, so when I saw that Culinary Adventures with Camilla was hosting an enchilada event, I decided to join in.

Since I've never made them before, I chose a recipe from Taste of Home rather than trying to create one on my own.  I love sweet potatoes and black beans are a recently discovered favorite, so this Sweet Potato Enchilada Stack was perfect.  It called for a can of enchilada sauce, but once the amazing box of chiles arrived from our sponsor, Melissa's Produce, I knew I had to make it from scratch.

I googled lots and lots of recipes, and finally settled on this one from Mexican Food Journal. It was super easy to put together, and made the house smell amazing! I made some other very minor changes to the recipe.  I like the low sodium black beans, and I used Multi Grain flour tortillas. I reduce the amount of ground beef to 3/4 of a pound, since I wasn't sure if my guys would even try it.  This made 2 nice hearty layers.

I loved all the flavors and texture.  It froze and reheated great, and made a perfect dinner with a mixed green salad. I'm so glad that I stepped out of my comfort zone and gave these a try! The Taste of Home Test Kitchen knocked it out of the park with this one. Thank you to Camilla for hosting, all of the other #FoodieExtravaganza friends for sharing their recipes, and to Melissa's Produce for their generousity.  I'm definitely #CrazyforChiles now!





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Sweet Potato Enchilada Stack
Ingredients
1 large sweet potato, peeled and cut into 1/2-inch cubes
1 tablespoon water
1 pound ground beef
1 medium onion, chopped
15oz can black beans, rinsed and drained- I used low sodium
10oz can enchilada sauce - I made it from scratch
2 teaspoons chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
3 flour tortillas (8 inches)- I used Multi-grain
2 cups shredded cheddar cheese (8 ounces)
    Instructions
    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.

    Yield: 6 servings.





    **This is a sponsored post.  I recieved products from Melissa's Produce to use in my dish.  All opinions are my own. **

    Comments

    1. This recipe sounds delicious. I laughed as soon as I saw that it was a Taste of Home Recipe because they will be publishing a Jalapeño & Cotija Cheese Potato Stack Pie recipe of mine later this year. I may just have to add enchilada sauce to my version to make even better!!!

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      Replies
      1. I can't wait to get my issue and give it a try!

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    2. Delish. I think this could be something my daughter will really enjoy!!

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      Replies
      1. So good! It was really nice to try something new!

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    3. So happy you made your sauce from scratch. It's the best, isn't it?!? Thanks for joining me.

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      Replies
      1. Absolutely the best! Thank you so much for hosting!

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    4. This pie sounds wonderful. All the goodness of enchiladas with no rolling.

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      Replies
      1. It was a great recipe to start with, since I'd never made them before!

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    5. Making sauce from scratch is eye opening isn't it? Love your recipe!

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    6. Such a great recipe! I love the layers and the yummy sweet potatoes!

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      Replies
      1. They're one of my favorite vegetables, was great to find a new way to enjoy them!

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