| Prep: 15 mins | Cook: 30 mins – 35 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 382 | 12g | 3g | 55g |
| sugars | fibre | protein | salt |
| 11g | 11g | 12g | 0.46g |
Why I Love American Sweet Potato and Black Bean Tostadas
Hello everyone, Luca here. Today, we’ll be talking about one of my favorite recipes out of the trove, the Sweet Potato and Black Bean Tostadas. This dish walks the line between hearty and healthy, offering a medley of rich flavors that’ll keep you coming back for more.
An Unlikely Fusion
While it’s true that my cooking is usually inspired by my Italian heritage, this recipe offers an exciting detour. Drawing on the spices and ingredients of Mexican cuisine, these tostadas bring an entirely different set of traditions to my kitchen. Admittedly, this isn’t the spaghetti that Nonna used to make. But the warmth, the comfort, that feeling of connection – they’re all there. And they’re delicious.
Shout-out to my good friend, and extraordinary chef, Rick Bayless. His fabulous Mexican dishes have always tempted my taste buds and sparked creativity. If you’re as passionate about food as I am, you should check out his work.
Mexican Cuisine with a Healthy Twist
These Sweet Potato and Black Bean Tostadas, while flavored with the zesty spices you’d expect from a Mexican dish, also brings in a healthy twist. Sweet potatoes, black beans, and whole grain tortillas serve as its hearty spine, and a generous helping of fresh vegetables and spices add the punch that rounds off the experience.
This recipe is similar to classic huevos rancheros but more wholesome. Paired with a simple lime chicken soup or a refreshing light salad, it works perfectly as a lunch or dinner entrée, filling you up in a satisfying yet wholesome way.
With this mix of flavors, textures, and visual delight, you can’t help but fall in love with Sweet Potato and Black Bean Tostadas. It’s a journey through the senses that I can’t wait for you to embark on. Enjoy!
What You’ll Need
- 6 small sweet potatoes
- 2 cups black beans, drained and rinsed
- 6 whole grain tortillas
- 1 tablespoon olive oil
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper, to taste
- 2 avocados, peeled and sliced
- 1 cup fresh salsa
- 1 cup shredded lettuce
- 1/2 cup chopped fresh cilantro
- 1 lime, cut into 6 wedges
- 1/2 cup crumbled feta cheese
Method
Step One
Begin by preheating your oven to 400 degrees Fahrenheit. Next, scrub the sweet potatoes clean and cut them into 1/2-inch pieces.
Step Two
Place the chopped sweet potatoes on a baking sheet. Drizzle them with olive oil, then sprinkle with chili powder, cumin, garlic powder, onion powder, as well as salt and pepper to taste. Toss everything together until the potatoes are well coated.
Step Three
Roast the sweet potatoes in the preheated oven for 20-25 minutes, or until they’re tender and lightly browned.
Step Four
While the sweet potatoes are roasting, rinse and drain the black beans. Set them aside for now.
Step Five
When the sweet potatoes are done, remove them from oven and let them cool slightly.
Step Six
Next, heat the whole grain tortillas. You can do this by placing them directly on the oven rack for a few minutes, or by warming them in a dry skillet over medium heat.
Step Seven
To assemble the tostadas, start by spreading a layer of black beans on each tortilla. Top this with some of the roasted sweet potatoes.
Step Eight
Next, layer on the sliced avocado, shredded lettuce, and chopped cilantro. Drizzle each tostada with a generous amount of fresh salsa.
Step Nine
Sprinkle the tostadas with crumbled feta cheese. Cut the lime into 6 wedges, and serve each tostada with a lime wedge on the side. Enjoy your Sweet Potato and Black Bean Tostadas while they’re still warm!
