Sweet Potato Enchilada Stack

6 servings

1 large sweet potato, peeled and cut into small cubes
1 Tbsp. water
1 lb. ground beef
1 medium onion chopped
1 can black beans, rinsed and drained
1 can enchilada sauce
2 tsp. chili power
1/2 tsp oregano
1/2 tsp ground cumin
3 tortillas
2 cups shredded cheddar cheese

In a large microwave safe bowl, combine sweet potato and water. Cover and microwave 4-5 minuted or until potato is almost tender.

Meanwhile in a large skillet, cook beef and onion until no more pink. Add black beans enchilada sauce, chili power, oregano, cumin and sweet potato; heat through.

Place a flour tortilla in a greased 9 inch deep dish pie plate; layer with a third of the mixture and cheese. Repeat layers twice. Bake at 400 for 20-25 minutes or until bubbly.

Its in the oven right now so we will see how it is.