Ever since having a child, I've noticed small changes in the way I cook. For the most part, Mack eats everything that we do (sans most salt). He polished off these chili lentils, this barley risotto, and even this lentil pilaf (much to my surprise).
The small changes come in individual items, like mashed sweet potatoes. Mack loves sweet potatoes which results in a large quantity on hand, ready to eat. These sweet potato tostadas were born out of leftover mashed sweet potatoes. The combination with the crispy tortilla and spiced black beans makes for the perfect dinner.
Flavorful and filling sweet potato tostadas that featured homemade refried black beans, sweet potato puree, and a fresh topping of microgreens.
Tips & Tricks: If I don’t feel like turning on my oven, I will use the gas range to char and crisp the tortilla. The result is a tortilla that’s not as crisp but still delicious. Tostadas are traditionally deep fried, so you could also go that route if desired.
Stock up: get the pantry ingredients you will need: black beans, tortillas, sweet potatoes
Nutrition: see the information.
If the only thing you take away from this recipe is the beans, you've added one more key to your kitchen. These sit inbetween refried and regular black beans but the flavor is perfect for use in tacos, enchiladas, and of course these sweet potato tostadas.
Vegan: This one is pretty easy: leave off the cheese!
Toppings: I love having the fresh component of the microgreens but one of my other favorite fresh toppings includes making an easy spinach avocado salad with lime dressing.
Squash: Really anything you could make into a puree would work in place of the sweet potatoes. My favorite alternative is pumpkin or butternut squash.
Sweet potatoes rule the archives of this site. They store well, are packed full of nutrients, and are an extremely versatile ingredient. We use sweet potatoes for fillings, toppings, and soups. You really can’t go wrong with adding sweet potato to a meal. A few of my favorite sweet potato recipes:
Chili Roasted Sweet Potato Sandwich
Peanut Stew with Sweet Potatoes and Spinach
Red Lentil Soup with Sweet Potatoes
Looks like feta cheese could replace the cotija cheese if cotija cheese is hard to find?
I love how repurposed leftovers can turn into a beautiful meal that stands on its own 🙂
This looks delicious and I can't wait to try it! We're still eating our sweet potato harvest from the fall and I'm always looking for new recipes.
I like the feta cheese substitution idea Fernando mentioned above. Not sure I can find cotija cheese at my local market.
I'm happy to have found your site, Ella, and will be sure to be back soon!
WE always have leftover beans and sweet potato!! What a creative re-purposing for a fast and healthy dinner! LOVE THIS!!