Best Black Bean Sweet Potato Tostadas Recipes

BLACK BEAN & SWEET POTATO TOSTADAS

Black Bean & Sweet Potato Tostadas image

These spicy veggie-packed tostadas won over my meat-loving husband. To make them even faster, shop for baked tostada shells. -Lauren Delaney-Wallace, Glen Carbon, Illinois

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 17

Ingredients

1 medium sweet potato, peeled and cut into 1/2-in. cubes
1/4 cup fat-free mayonnaise
2 teaspoons lime juice
1 to 3 teaspoons minced chipotle pepper in adobo sauce
2 teaspoons olive oil
1 small onion, chopped
2 garlic cloves, minced
1-1/2 teaspoons ground cumin
1/2 teaspoon onion powder
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1 can (15 ounces) black beans, rinsed and drained
8 corn tortillas (6 inches)
Cooking spray
1 cup shredded Monterey Jack cheese
Shredded lettuce, optional

Steps:

Preheat broiler. Place sweet potato in a microwave-safe bowl; microwave, covered, on high until tender, 2-3 minutes. For sauce, mix mayonnaise, lime juice and chipotle pepper., In a large saucepan, heat oil over medium heat; saute onion until tender, 3-4 minutes. Add garlic and seasonings; cook and stir 1 minute. Stir in beans; heat through. Stir in sweet potato; keep warm., In two batches, spritz both sides of tortillas with cooking spray and place on a baking sheet; broil 4-5 in. from heat until crisp and lightly browned, about 1 minute per side. Sprinkle immediately with cheese. To serve, top tortillas with sauce, bean mixture and, if desired, lettuce.

Nutrition Facts : Calories 407 calories, Fat 15g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 676mg sodium, Carbohydrate 54g carbohydrate (8g sugars, Fiber 10g fiber), Protein 16g protein.

SPICY SWEET POTATO AND BLACK BEAN TOSTADAS

Spicy Sweet Potato and Black Bean Tostadas image

Provided by Martha Stewart

Categories Food & Cooking Holidays & Events Thanksgiving Recipes Thanksgiving Side Dish Recipes Sweet Potato Recipes

Time 1h

Number Of Ingredients 11

Ingredients

8 corn tortillas
3 tablespoons olive oil, divided
1 1/2 pounds sweet potatoes, peeled, cut into 1 1/2-inch pieces
Salt and pepper
1 teaspoon chili powder
1 can (15.5 ounces) black beans, rinsed and drained
1 clove garlic, peeled and finely chopped
1/2 small red onion, minced
1 avocado, halved, pitted, peeled, thinly sliced
1 lime, cut into wedges
Cilantro leaves and pickled jalapenos, for serving

Steps:

Preheat oven to 450 degrees with racks in middle and bottom positions. On a rimmed baking sheet, lightly brush corn tortillas on both sides with 2 teaspoons olive oil. Bake on middle rack until golden and crisp, flipping halfway through, 10 to 12 minutes. On a separate rimmed baking sheet, toss sweet potatoes with 2 tablespoons oil. Season with salt and pepper and sprinkle with chili powder. Roast on bottom rack until tender and golden, flipping halfway through, about 30 minutes.
Meanwhile, in a small saucepot, heat remaining teaspoon of oil over medium. Add garlic and cook until fragrant, about 1 minute. Add beans and 1/2 cup water, bring to a simmer and cook until liquid is reduced by half, about 3 minutes. Remove from heat and lightly mash beans with a fork. Spread beans on tostadas, top with sweet potato, jalapenos, onion, and avocado. Serve with lime wedges.