No untensils neded when you make these ROASTED SWEET POTATO TOSTADAS! They're the ultimate finger food!
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Roasted Sweet Potato Tostadas

No untensils neded when you make these ROASTED SWEET POTATO TOSTADAS! They're the ultimate finger food!
Course Appetizer
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 8
Calories 238kcal
Author Begin Within Nutrition

Ingredients

For the roasted sweet potatoes:

  • 2 cups sweet potatoes cubed
  • 1 tablespoons extra virgin olive oil
  • 1/4 teaspoon chili powder
  • sea salt to taste

For the black beans:

  • 15 oz can black beans rinsed and drained
  • 1/2 cup water
  • 1 clove garlic minced
  • 1/4 teaspoon cumin

For the tostadas:

  • 8 small corn tortillas
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup cheddar cheese shredded
  • 1/3 cup salsa
  • 1 avocado sliced
  • 2 scallions chopped

Instructions

  • Preheat oven to 450 degrees F.
  • In a bowl, toss together sweet potato cubes, olive oil, chili powder and salt. Transfer onto a baking sheet. Roast for 10-15 minutes or until tender and slightly golden.
  • In a small saucepan add black beans, water, garlic and cumin. Simmer until water is reduced by half. Remove from heat and smash into a paste using a potato masher.
  • Meanwhile, lightly brush tortillas with olive oil. Place on a cookie sheet and bake in 450 degree oven for 10 minutes or until crispy, flipping once.
  • Top crispy tortillas with a heaping tablespoon of smashed black beans and cheese. Return to oven for a few minutes, or until cheese is melted. Remove from oven and add roasted sweet potatoes, salsa, avocado and scallions.
  • Enjoy!

Notes

Recipe adapted from Destination Delish

Nutrition

Calories: 238kcal | Carbohydrates: 30g | Protein: 7g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 358mg | Potassium: 492mg | Fiber: 8g | Sugar: 2g | Vitamin A: 4925IU | Vitamin C: 5.6mg | Calcium: 109mg | Iron: 1.9mg