Cilantro Sweet Potato Tostadashi
A hearty yet vibrant vegetarian tostada spread with creamy sweet potatoes, seasoned black beans, and fresh herbs. Quick to prepare and full of comforting flavor.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 2 teaspoons olive oil
- 1 clove garlic minced
- 1 cup black beans with their liquid
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon chili powder
- salt to taste
- 1 cup mashed sweet potato
- ¼ cup fresh cilantro minced
- 2 teaspoons lime juice
- 1 pinch salt
- 4 corn tortillas used as tostada shells
- microgreens for topping
- Cotija cheese crumbles
- hot sauce to drizzle on top
Instructions
Instructions
- Preheat your oven to 400°F to crisp up your tostadas afterward.
- Heat olive oil in a saucepan over medium heat. Add garlic and sauté for 1 to 2 minutes until fragrant and soft.
- Add black beans with liquid, cumin, coriander, chili powder, and salt. Stir and simmer for 5 to 7 minutes. Lightly mash mixture but leave some texture.
- In a bowl, mix mashed sweet potato with lime juice, half the minced cilantro, and a pinch of salt.
- Spread sweet potato mixture evenly on tortillas or tostada shells.
- Top each tortilla with the warm black bean mixture, spreading evenly.
- Place tostadas on a baking sheet and bake for 8 to 10 minutes until heated through and crispy.
- Garnish with remaining cilantro, microgreens, Cotija cheese, and hot sauce if desired.
Notes
Prepare components ahead of time for meal prep! Store mash and beans separately and assemble tostadas when ready to serve for best texture.