Description
Crispy tostadas topped with a flavorful mix of sweet potatoes and black beans.
Ingredients
Scale
- 2 sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (15 ounce) can black beans, rinsed and drained
- 1/4 cup chopped red onion
- 2 tablespoons chopped fresh cilantro
- 8 tostada shells
- Optional toppings: shredded lettuce, salsa, sour cream, avocado
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Toss sweet potatoes with olive oil, chili powder, cumin, salt, and pepper on a baking sheet.
- Roast for 20-25 minutes, or until tender and slightly browned.
- In a medium bowl, combine roasted sweet potatoes, black beans, red onion, and cilantro.
- Spoon the mixture onto tostada shells.
- Add optional toppings as desired.
Notes
- Adjust spice level by adding more or less chili powder.
- You can make the sweet potato and black bean mixture ahead of time.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tostada
- Calories: 250
- Sugar: 6g
- Sodium: 280mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg