Revised Dec 2012: This is still a great dish for winter time. The sweet potato and black beans are a great combination. Make this a vegetarian dish by replacing the ground turkey with sauteed mushrooms.
Cook’s notes: I could eat this every meal until it’s gone. This is a hearty dish.
Yield: Makes 6 to 8 servings; ready in about 40 minutes total
1 large sweet potato, peeled and cut into 1/2-inch cubes
1 Tbsp water
1 pound ground turkey
1 medium onion, chopped
1 can (15 oz) black beans, rinsed and drained
1 can (16 oz) enchilada sauce
1/2 tsp dried oregano
1/2 tsp ground cumin
3 flour tortillas (8 inches)
Up to 2 cups (8 oz) shredded cheddar cheese (I use less, about 1.5 cups)
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.
Meanwhile, in a large skillet, cook turkey and onion over medium heat until meat is no longer pink; drain. Stir in the beans, enchilada sauce, oregano, cumin and sweet potato; heat through.
Place a flour tortilla in a greased 9-in. deep-dish pie plate; layer with a third of the turkey mixture and cheese. Repeat layers twice. Bake at 400∞ for 20-25 minutes or until bubbly.
Adapted from Taste of Home (link)