Description
Delicious and easy sweet potato and black bean tostadas.
Ingredients
Scale
- 1 large sweet potato
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 (15 ounce) can black beans, rinsed and drained
- 8 tostada shells
- Optional toppings: shredded cheese, salsa, sour cream, avocado, cilantro
Instructions
- Preheat oven to 400°F (200°C).
- Peel and dice sweet potato into small cubes.
- Toss sweet potato with olive oil, chili powder, cumin, salt, and pepper on a baking sheet.
- Roast for 20-25 minutes, or until tender.
- In a bowl, mash half of the black beans with a fork. Leave the rest whole.
- Combine roasted sweet potato and black beans.
- Divide mixture among tostada shells.
- Add your favorite toppings.
Notes
- Adjust spice level by adding more or less chili powder.
- You can roast the sweet potato ahead of time.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tostadas
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg