Monday, November 29, 2010
Sweet Potatoes; spiced up...
Here's a fun one. It sounds strange, but it's actually really good!
Sweet Potato Enchilada Pie
1 large sweet potato, peeled, cubed (½ inch cubes)
1 Tbsp water
1 lb. ground beef
1 medium onion, chopped
1 can (15 oz) black beans, rinsed and drained
1 can (10 oz) enchilada sauce
1 tsp chili powder (or more, to taste)
½ tsp dried oregano
½ tsp ground cumin
3 flour tortillas (8 in.)
2 cups (8 oz) shredded cheddar cheese
Cook sweet potato until almost tender.
Meanwhile, in large skillet, cook beef and onion over medium heat until beef 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 one third of the beef mixture and cheese. Repeat layers twice more.
Bake at 400 degrees for 20-25 minutes, or until bubbly.
Once again, it sounds strange to mix sweet potatoes into a dish like this, but it really comes out well. As I said before, they seem to pick up the flavor of the spices and meat and complement them. I liked it. Hubby liked it. I am sure I will do this one again.