Sweet Potato Enchilada Stack

This recipe is in the Oct/Nov 2010 Simple & Delicious issue. I have it in the oven now. It tasted real good in the skillet.

1 large sweet potato, peeled and cut into 1/2" cubes
1 tablespoon 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")
2 cups (8 oz) shredded cheddar cheese

In a large microwave-safe bowl, combine sweet potato and water. Cover and microwave on high 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" deep-dish- pie plate, layer with a third of the beef mixture and cheese. (I used a 2 quart dish) Repeat layers twice. Bake at 400 degrees for 20-25 minutes or until bubbly.