Hey everyone, it is John, welcome to my recipe page. Today, I will show you a way to prepare a special dish, sweet potato tostadas. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Sweet Potato Tostadas is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It’s easy, it is quick, it tastes yummy. Sweet Potato Tostadas is something which I have loved my whole life. They’re fine and they look fantastic.
This vegetarian tostadas recipe features roasted sweet potatoes and healthy "refried" black beans, served on a Sweet Potato and Black Bean Tostadas. Roasted Sweet Potato Tostadas - Fresh and healthy vegetarian tostadas piled high with roasted sweet potatoes, black beans, and sautéed peppers and onions. This is a quick and easy snack or breakfast!
To get started with this particular recipe, we have to prepare a few components. You can have sweet potato tostadas using 12 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Sweet Potato Tostadas:
- Make ready 9 corn tortillas
- Make ready corn oil; as needed
- Make ready 30 oz refried beans
- Get 4 oz diced green chiles
- Get 2 jalapeños; seeded & small dice
- Make ready 1 yellow onion; small dice
- Make ready 1 sweet potato; peeled & medium dice
- Get 1/3 C sweet corn
- Make ready 4 oz cilantro-garlic goat cheese
- Make ready 3/4 C shredded chihuahua cheese
- Take 1 T Mexican oregano
- Prepare 1 large pinch each sea salt, black pepper, and sugar
These Sweet Potato Tostadas are made using sweet potato as the base and they're so delicoius! Easy tostadas topped with black beans and sweet potatoes! This week I made black bean and sweet potato tostadas for dinner and used fresh corn tortillas from Tortilla Land. Roasted with Mexican spices for a deep, smoky flavor that is garnished with fresh lime juice and avocado!
Steps to make Sweet Potato Tostadas:
- Preheat oven to 450°
- Lay corn tortillas out on 2-3 baking sheets lined with parchment paper. Brush corn oil over tortillas and sprinkle with sea salt. Do not let tortillas touch or overlap each other.
- Bake for approximately ten minutes or until tortillas are browned and crispy. Pat dry any oil that may be atop tortillas. Lay tortillas on paper towels to remove excess oil.
- Heat the refried beans in a medium sized sauce pan. Bring to a simmer.
- Cover sweet potatoes with cold, salted water. Boil until potatoes are easily pierced with a paring knife. Drain.
- In a mixing bowl combine corn, onions, jalapenos, diced green chiles, Mexican oregano, goat cheese, and 1/2 C of the shredded chihuahua cheese. Add sweet potatoes. Add a large pinch of salt, pepper, and sugar. Mix well.
- Layer refried beans atop each tostada. Top each tostada with sweet potato mixture. Drop little dollops of sour cream randomly atop each tostada. Spoon some salsa along each tostada. Sprinkle cilantro. Serve with lime wedges.
- Variations; Black beans, black bean puree, cilantro, apple cider vinegar, avocado, poblano, celery, celery seed, ginger, honey, coconut, chipotle, ancho chile powder, cumin, cayenne, crushed pepper flakes, chives, scallions, cinnamon, pork, chicken, beef, shrimp, lemon, tomato, spinach, tamarind , arugula, queso fresco, cotija, coriander, mole, nopalitos, pinto, red onion, habanero, crema, pickled jalapeños or onions or carrots, mango, bell peppers, jalapeños, paprika, smoked paprika, serrano, bacon, lime zest, clove, allspice, pumpkin,
These gourmet veggie tostadas highlight sweet potatoes and poblano pepper, roasted for deliciously smoky flavor. Our toppings also include a fresh, simple guacamole and—for extra. Put the sweet potatoes in a large skillet and add enough water to cover; season with salt and pepper. Spread on the tostadas, then top with the sweet potatoes, pineapple salsa and cabbage. Every time I type out the word "tostada" my brain gets confused and starts typing the word "toast" first… Roasted Sweet Potato Tostadas.
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