Health, Fitness & Food

Cilantro Sweet Potato Tostadas

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Ever since having a baby, I’ve observed small modifications in the way in which I cook dinner. For essentially the most half, Mack eats every part that we do (sans most salt). He polished off these chili lentils, this barley risotto, and even this lentil pilaf (a lot to my shock).

The small modifications are available in particular person objects, like mashed candy potatoes. Mack loves candy potatoes which ends up in a big amount available, able to eat. These candy potato tostadas have been born out of leftover mashed candy potatoes. The mixture with the crispy tortilla and spiced black beans makes for the proper dinner.

Cilantro Sweet Potato Tostadas with Mashed Black Beans | Naturally Ella

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Flavorful and filling candy potato tostadas that featured selfmade refried black beans, candy potato puree, and a recent topping of microgreens.

Course:

Main Course

Servings: 2 servings

Calories: 538 kcal

Black Beans

  • 2
    teaspoons
    olive oil
  • 1
    clove
    garlic
    minced
  • 1
    cup
    black beans
    with liquid
  • 1/2
    teaspoon
    floor cumin
  • 1/2
    teaspoon
    floor coriander
  • 1/four
    teaspoon
    chili powder
  • Salt
    to style

Sweet Potatoes

  • 1
    cup
    mashed candy potato
  • 1/four
    cup
    recent cilantro
    minced
  • 2
    teaspoons
    lime juice
  • Pinch of salt

Tostadas

  • four
    corn tortillas
  • Microgreens
    for topping
  • Cotija Cheese
    for topping
  • Hot sauce
    for topping
  1. Preheat oven to 400˚F. 

  2. Place a small pot or skillet over medium-low warmth. Add the olive oil adopted by the minced garlic. Cook for 1 to 2 minutes, simply to till the garlic begins to brown. Place beans and liquid in a pan with the cumin, coriander, garlic powder, and chili powder. Heat over medium-low warmth till nearly all of the liquid has been absorbed, 5 to 7 minutes. Taste and add salt as wanted. 

  3. Remove the beans from the warmth and utilizing a potato masher, mash the beans right into a paste-like consistency. 

  4. Combine the candy potatoes with cilantro and lime juice and put aside. Place the tortillas on a sheet tray and brush with olive oil. Bake till the tortillas are crisp, roughly 10 minutes. (see observe).

  5. Remove the tortillas from the oven and unfold a layer of bean combination on prime adopted by a layer of candy potatoes. Top with microgreens, cheese, and a drizzle of sizzling sauce. 

Tips & Tricks: If I don’t really feel like turning on my oven, I’ll use the gasoline vary to char and crisp the tortilla. The result’s a tortilla that’s not as crisp however nonetheless scrumptious. Tostadas are historically deep fried, so you may additionally go that route if desired.

Stock up: get the pantry components you will have: black beans, tortillas, sweet potatoes

Nutrition: see the information.

Sweet Potato Tostadas

variations

If the one factor you’re taking away from this recipe is the beans, you’ve added yet another key to your kitchen. These sit inbetween refried and common black beans however the taste is ideal to be used in tacos, enchiladas, and naturally these candy potato tostadas.

Vegan: This one is fairly simple: go away off the cheese!

Toppings: I really like having the recent part of the microgreens however one in all my different favourite recent toppings contains making a simple spinach avocado salad with lime dressing.

Squash: Really something you may make right into a puree would work instead of the candy potatoes. My favourite various is pumpkin or butternut squash.

Cilantro Sweet Potato Tostadas | Naturally Ella

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