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This vegetarian tostadas recipe features roasted sweet potatoes and healthy "refried" black beans, served on a Sweet Potato and Black Bean Tostadas. Roasted Sweet Potato Tostadas - Fresh and healthy vegetarian tostadas piled high with roasted sweet potatoes, black beans, and sautéed peppers and onions. This is a quick and easy snack or breakfast!
Sweet Potato Tostadas is one of the most popular of recent trending meals on earth. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look fantastic. Sweet Potato Tostadas is something that I’ve loved my entire life.
To begin with this recipe, we have to prepare a few ingredients. You can have sweet potato tostadas using 12 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Sweet Potato Tostadas:
- Prepare 9 corn tortillas
- Take corn oil; as needed
- Get 30 oz refried beans
- Take 4 oz diced green chiles
- Prepare 2 jalapeños; seeded & small dice
- Prepare 1 yellow onion; small dice
- Get 1 sweet potato; peeled & medium dice
- Prepare 1/3 C sweet corn
- Make ready 4 oz cilantro-garlic goat cheese
- Take 3/4 C shredded chihuahua cheese
- Make ready 1 T Mexican oregano
- Make ready 1 large pinch each sea salt, black pepper, and sugar
These Sweet Potato Tostadas are made using sweet potato as the base and they're so delicoius! They're naturally gluten free and perfect for dinner! Put the sweet potatoes in a large skillet and add enough water to cover; season with salt and pepper. Easy tostadas topped with black beans and sweet potatoes!
Steps to make Sweet Potato Tostadas:
- Preheat oven to 450°
- Lay corn tortillas out on 2-3 baking sheets lined with parchment paper. Brush corn oil over tortillas and sprinkle with sea salt. Do not let tortillas touch or overlap each other.
- Bake for approximately ten minutes or until tortillas are browned and crispy. Pat dry any oil that may be atop tortillas. Lay tortillas on paper towels to remove excess oil.
- Heat the refried beans in a medium sized sauce pan. Bring to a simmer.
- Cover sweet potatoes with cold, salted water. Boil until potatoes are easily pierced with a paring knife. Drain.
- In a mixing bowl combine corn, onions, jalapenos, diced green chiles, Mexican oregano, goat cheese, and 1/2 C of the shredded chihuahua cheese. Add sweet potatoes. Add a large pinch of salt, pepper, and sugar. Mix well.
- Layer refried beans atop each tostada. Top each tostada with sweet potato mixture. Drop little dollops of sour cream randomly atop each tostada. Spoon some salsa along each tostada. Sprinkle cilantro. Serve with lime wedges.
- Variations; Black beans, black bean puree, cilantro, apple cider vinegar, avocado, poblano, celery, celery seed, ginger, honey, coconut, chipotle, ancho chile powder, cumin, cayenne, crushed pepper flakes, chives, scallions, cinnamon, pork, chicken, beef, shrimp, lemon, tomato, spinach, tamarind , arugula, queso fresco, cotija, coriander, mole, nopalitos, pinto, red onion, habanero, crema, pickled jalapeños or onions or carrots, mango, bell peppers, jalapeños, paprika, smoked paprika, serrano, bacon, lime zest, clove, allspice, pumpkin,
This week I made black bean and sweet potato tostadas for dinner and used fresh corn tortillas from Tortilla Land. Place the cashews, coconut oil, soy sauce, hot sauce, agave nectar, sesame oil, cilantro, and scallion in the food processor. These gourmet veggie tostadas highlight sweet potatoes and poblano pepper, roasted for deliciously smoky flavor. Our toppings also include a fresh, simple guacamole and—for extra. Sweet Potato & Black Bean Tostadas- these tostadas are easy to make, perfect for meal prep, and Most recipes for tostadas have you toast your own corn tortillas.
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