Black Bean and Sweet Potato Tostadas
Recipe from Two Peas and Their Pod
One of our favorite quick and easy weeknight meals!
Ingredients
- 2 large sweet potatoes washed, peeled, and cut into small cubes
- Drizzle of olive oil
- Salt and pepper to taste
- 4 corn tortillas we used Tortilla Land
- 1 can black beans rinsed and drained
- 1/2 red onion diced
- 1/2 cup chopped cilantro
- 1 avocado diced
- 1 lime cut into wedges
- Shredded cheese optional
- Salsa or hot sauce optional
Instructions
- Preheat oven to 400 degrees F. Place sweet potato cubes on a large baking sheet. Lightly drizzle with olive oil and toss. Season with salt and pepper. Roast in the oven for 40-45 minutes or until sweet potatoes are soft and tender. Stir a couple of times while they are roasting.
- In a non-stick skillet, heat corn tortillas over medium-high heat. When tortillas start to bubble up, flip and heat the other side until golden brown, about 30 seconds for each side. Place tortillas on a baking sheet and lightly spray with cooking spray. Place under a hot broiler for about 2 minutes. Remove from oven and turn over tortillas. Place tortillas back under the broiler for another two minutes.
- Heat black beans over the stove or in the microwave. Top tortillas with beans, sweet potatoes, onion, cilantro, lime juice, and any other toppings you desire. Serve warm.
- *Note-these are a little messy, we just pick them up and eat them with our hands:)