• Ingredients

    2 small sweet potatoes, peeled and cut into 1/2-inch cubes
    1 tablespoon water
    1 pound Doug’s Grass Fed Ground Round
    1 medium onion, chopped
    1 can (15 ounces) black beans, rinsed and drained
    1 can (10 ounces) enchilada sauce
    2 teaspoons chili powder
    1/2 teaspoon dried oregano
    1/2 teaspoon ground cumin
    3 flour tortillas (8 inches)
    2 cups shredded Troyer Hoop Cheddar Cheese


    1. 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.
    2. 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.
    3. 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.