Sweet Potato Tostadas
By Katie Mae, MS
Prep Time: 5 min
Cook Time: 15 min
1 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.
2 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.
3 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.
4 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.