Healing the Heaviness: Meatless Monday: Mexican Sweet Potato Stack

Yay for Meatless Monday!

I've got a super easy, extra delicious recipe to share with you all today!

BUT, before I share this recipe, I have to say that I am so excited!
The Healing the Heaviness "Facebook" page has finally reached 50 "likes"! So, to celebrate, we are having a sweet little giveaway tomorrow on the blog!

Be sure to stop by and enter to win! You won't want to miss this!!

Now, for the recipe...I found this recipe in Taste of Home magazine last year, then changed a few ingredients, added a few things and came up with this one! It's a vegetarian dish that will keep you wanting more, for sure!

My husband and kids LOVED it! :)

Enjoy!

Mexican Sweet Potato Stack
*adapted from Taste of Home Sweet Potato Enchilada Stack

Ingredients:

2 large sweet potatoes
2 T. water
1 med. onion, chopped
1 clove garlic, minced
1 can (15 oz.) black beans, drained and rinsed
1 cup salsa
2 tsp. chili powder
1/2 tsp. dried oregano
1/2 tsp. dried cumin
**dash red pepper flake
3 flour tortillas
2 c. shredded cheddar cheese
**shredded lettuce and diced tomatoes for topping
(**=optional )

Directions:

In a large microwave-safe bowl, combine sweet potato and water. Cover and microwave on high for 7 minutes or until potato is almost tender.

Meanwhile, in a large skillet, cook onion and garlic over medium heat until onion is translucent. Stir in the beans, salsa, chili powder, 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 sweet potato mixture and cheese. Repeat layers twice. Bake at 400° for 20-25 minutes or until bubbly.
Top with shredded lettuce and tomatoes.
Yield: 6 servings.