Sweet potatoes were a fun find in a recent CSA box. I found a tasty recipe in which I used several this week, called “Sweet Potato Enchilada Stack.” Yes, this dish is a “stack,” not a “casserole,” “lasagna,” not even a “bake.” It’s a “stack.” The recipe is from Taste of Home, my primary recipe source, if you haven’t noticed!
First I thoroughly washed, peeled, and diced the sweet potatoes, and then microwaved in a covered bowl with a splash of water, until soft.
Meanwhile, I browned lean ground beef in a skillet with chopped onion, drained, and added canned enchilada sauce. (To make this veg, use meatless veggie crumbles, or just add more beans!).
Two more mix-ins: one can of drained and rinsed baked beans, and the microwaved sweet potato chunks.
The next step was to
layer stack the filling between three tiers of flour tortillas. I used Tumaro’s low-carb tortillas. I love these things – only 60 calories per tortilla, and they have a soft, almost doughy texture that worked great in this dish.
Shredded cheddar was also added to each layer of the stack. Here’s the “stack” after baking!:
A dollop of sour cream was necessary.
This Sweet Potato and Black Bean Enchilada Stack was delish! The leftover also made an excellent lunch the next day. I cut the recipe in half, which made enough for dinner for two, plus two lunches. Heck yeah!
Sweet Potato Enchilada Stack Rating: 7.5/10
Currently listening to: Fix You – Coldplay.