CHICKEN, SWEET POTATO AND BLACK BEAN TOSTADA

Chicken, Sweet Potato and Black Bean Tostada image

Provided by Katie Lee Biegel

Time 55m

Yield 6 servings

Number Of Ingredients 14

1 tablespoon olive oil
2 cups diced sweet potato (from about 1 medium)
1 medium red onion, diced
2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon garlic salt
1/2 teaspoon freshly ground black pepper
1/2 rotisserie chicken, skin removed and meat shredded
4 cups shredded green cabbage
Juice of 1 lime
Kosher salt
8 to 10 prepared tostadas
One 15-ounce can refried black beans, warmed
Hot sauce, optional

Steps:

Preheat the oven to 200 degrees F.
Heat olive oil in a large skillet over medium-high heat. Add sweet potato and onions. Cook, stirring often, until potatoes and onions start to brown, about 5 minutes. Reduce heat to low and cook, stirring often, until sweet potato is tender, about 15 minutes. Add chili powder, oregano, garlic salt and pepper. Toss to coat and cook 1 minute more. Stir in chicken and 1/4 cup water. Let cook about 5 minutes.
Toss cabbage with lime juice in a large bowl and season with salt.
Place tostadas on a sheet pan and warm in the oven for 2 to 3 minutes. Spread a couple tablespoons of refried beans over each tostada and top with chicken mixture and cabbage. Serve with hot sauce, if using.