Sweet Potato Tostadas
I recently was asked “What is your go-to dinner option when you are low on time?” My immediate answer was “IN AND OUT DRIVE-THRU!”, but that wasn’t very inspiring. My next thought was, what do I make the most? The answer then was “TACOS”. I love tacos. I’d have to say it is my favorite food to eat, order and cook. (Aside from ordering a double double ;) Tacos for me is such a no brainer and offers the best backdrop for creativity. I love switching up the filling or shells. You can go super authentic and spicy or totally healthy with a side salad instead of chips and guacamole. They don’t even have to involve Latin flavors! I made these Wonton Tacos once last year and people are still emailing me about them! You guys! Tacos Rock. Before I keep talking your ear off about how much I love T A C O S…I’ll just tell you my brilliant idea, give you my recipe and let you be on your way!
Sweet Potato Tostadas
What You Need
3 sweet potatoes peeled & chopped
1 packet of taco seasoning OR make your own spice mix with; 1 tsp cumin, 1/2 tsp chipotle powder, 1/2 tsp coriander, 1 tsp garlic, 1 tsp onion powder, 1/4 tsp salt, 1/4 black pepper.
1/2 a yellow onion diced
2 garlic cloves chopped
corn tortillas drizzled with a bit of oil OR store bought tostadas
3-4 tablespoons olive oil for sautéing sweet potatoes
1 can black beans and my favorite way to cook them is like this; in a small sauce pan warm up a tablespoon of olive oil and teaspoon of crushed garlic. Add the black beans along with; pinch of salt, pinch of pepper, 1/4 teaspoon cumin. Stir until warmed through. Add chopped cilantro or parsley at the end for additional flavor. You can keep them whole or give them a mash so they make a nice base on your tostada.
Any toppings you enjoy most! We like shredded cheese, sour cream, avocado, cilantro, hot sauce the options are endless!
What You Do
Start by peeling and dicing your sweet potatoes. You’ll want to make each piece about the same size (bite sized) so they all cook at the same time.
In a large skillet over medium heat warm up the olive oil. Once the oil is warm, toss in the sweet potatoes and sprinkle with a bit of salt then give them a good stir. Cover the the skillet and cook on medium low until the sweet potatoes are fork tender.
Once the sweet potatoes are fork tender, add the diced onions and garlic along with the seasoning. Stir and cook until the onions have softened.
You can of course buy store bought tostadas, but I like to oil a few up and bake them at 350 degrees for about 15 minutes or until crisp.
Once your tostadas are ready, top them with the black beans and seasoned sweet potatoes. Top with additional toppings.
Have your family put together their own tostadas. Mix up the toppings to fit your family best! Try chopped tomatoes, corn or flavored rice!
These also taste great as left overs the next day. Store in an air tight container for up to 3 days. Enjoy!
