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