No untensils neded when you make these ROASTED SWEET POTATO TOSTADAS! They're the ultimate finger food!
Prep Time 5minutes
Cook Time 35minutes
Total Time 40minutes
Author Begin Within Nutrition
For the roasted sweet potatoes:
1tablespoonsextra virgin olive oil
sea salt to taste
For the black beans:
15ozcan black beansrinsed and drained
For the tostadas:
8small corn tortillas
1tablespoonextra virgin olive oil
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.