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 be Mexican or Spanish 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!
My husband is obsessed with sweet potatoes and we always have so many. I buy the bags of sweet potatoes from Trader Joes, but if it isn’t in a fry or chip form I have no love for the sweet potato! Until now. Sorry for the awful language, but my husband refers to my grand ideas sometimes as a “wild hair up my butt”. When he says this it always makes me laugh, and I do believe it to be true. A lot of times my grand ideas are trash, but sometimes they are truly grand. I decided to chop up sweet potatoes into bit sized pieces and cook them just as I would taco meet. THATS IT! THATS MY WILD HAIR! I’ll share exactly what I did below. But you guys, I want to see you make these because they are really, really grand! (and really easy ;) Also, I call these tostadas instead of tacos…but they basically are tacos. Enjoy!
Sweet Potato Tostadas
What You Need
4 sweet potatoes peeled & chopped
1 packet of taco seasoning
4 chopped green onions
6 tablespoons vegetable oil for frying tortillas
3-4 tablespoons olive oil for sautéing sweet potatoes
black beans cooked from scratch or from a can
*if you use black beans from a can, try 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 & color.
1/2 cup cheese
handful of cilantro chopped
1/3 cup sour cream
*try mixing a couple dashes of hot sauce into your sour cream!
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 high heat warm up the olive oil. Once hot toss in the sweet potatoes & chopped green onions. Stir until each sweet potato is coated with oil. Cook until fork tender. Keep stirring every few minutes. You might have to lower the heat a little to prevent burning. This whole process takes about 15 minutes.
Once the sweet potatoes are fork tender, add the taco seasoning. Fill the empty taco seasoning packet with water and add that to the sweet potatoes and seasoning. Lower the heat and cook sweet potatoes for another 8-10 minutes. You don’t want to cook them too long or else they will begin to mash.
In another skillet heat up the vegetable oil. Fry your corn tortillas until crisp and golden brown. Let them cool and drain on paper towels so the oil can soak up.
Once your crisp tortillas and sweet potatoes are ready, begin prep for your toppings. Prep the black beans, place shredded cheese, chopped cilantro and seasoned sour cream into small serving bowls. Slice the avocado.
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!