Sweet Potato Tostadas
Prep: 5 minutes (need cooked sweet potatoes) Cook: 15 minutes
By Katie Mae, MS
- 3 medium cooked sweet potatoes, mashed
- 1 1/2 cups cooked black beans (or 1 can drained and rinsed)
- 2 tbsp water
- 1/2 tbsp cumin
- 1 tsp ground coriander
- 1 tsp garlic granules
- 1/2 tsp chili powder
- 1 1/2 cups spinach
- 6 corn tortillas, oil-free
Preheat oven to 350F. Set freshly cooked and mashed sweet potatoes aside. If the sweet potatoes were cooked previously and are cool, warm them up on the stove top.
In a medium saucepan over medium low heat, add black beans, water cumin, coriander, garlic granules and chili powder. Heat the beans for 5-10 minutes, stirring occasionally.
Lay tortillas in a single layer on a baking tray. Put tortillas in the oven for 3-5 minutes, depending on how soft you want them to be. Remove from oven and lay on a serving plate.
To make a tostada, start with 1 cooked tortilla. First add a thin layer of spinach, about 1/4 cup. Then scoop a little of the sweet potatoes onto the spinach. Carefully spread the sweet potatoes across the tortilla. Add about 1/4 cup of the black beans on top of the sweet potatoes. Add your favorite toppings, such as Strawberry Mango Salsa (recipe in Dips & Spreads) or a delicious guacamole.