20 November 2010

Sweet Potato Enchilada Stack

From Taste of Home: Simple and Delicious
Prep: 20 minutes
Bake: 20 minutes
Yield: 6 servings
Cost: $1.69/serving

1 large sweet potato, peeled and cut into 1/2 inch cubes
1 T water
1 lb ground beef
1 medium onion
1 15-oz can black beans, rinsed and drained
1 10-oz can enchilada sauce
2 t chili powder
1/2 t dried oregano
1/2 t ground cumin
3 8-inch flour tortillas
2 c shredded cheddar cheese

1.  In a large microwave-safe bowl, combine the sweet potato and water.  Cover and microwave for 4-5 minutes or until potato is tender.

2.  Meanwhile, in a 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-inch deep-dish pie plate; layer with a third of the beef mixture and cheese.  Repeat layers twice.  Bake at 400º for 20-25 minutes or until bubbly.

Recipe modifications: I used two small sweet potatoes, because - well, it's what I had.  I used two onions, because - uh, well, I typically double up on the onion factor (sorry Cristi and Ria).  I used whole-wheat tortillas since I rarely eat white anything.  I used low-fat cheese.

19 November 2010

Yes, I'm still here

Hey everyone.

I keep meaning to blog about the Kansas race.

But I've got some other stuff going on lately, and not all of it is stuff I really want to (or am ready to) blog about.  I've had some family drama, some health drama, and I've been feeling low because I'm really feeling the effects of some of my closest friends leaving Philly (the most recent was Kirsten leaving last week for Oregon).

For those of you who have managed to be über-supportive through all of this, I thank you very much.  And some of you fit into this category even though you never knew.  :)