Hey everyone, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, sweet potato tostadas. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Sweet Potato Tostadas is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. Sweet Potato Tostadas is something that I’ve loved my whole life. They are fine and they look wonderful.
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!
Guide to Make Sweet Potato Tostadas
To get started with this recipe, we must prepare a few ingredients. You can have sweet potato tostadas using 12 ingredients and 8 steps. Here is how you can achieve it.
Ingredients
The ingredients needed to make Sweet Potato Tostadas:
Prepare 9 corn tortillas
Make ready corn oil; as needed
Prepare 30 oz refried beans
Make ready 4 oz diced green chiles
Make ready 2 jalapeños; seeded & small dice
Prepare 1 yellow onion; small dice
Get 1 sweet potato; peeled & medium dice
Make ready 1/3 C sweet corn
Prepare 4 oz cilantro-garlic goat cheese
Make ready 3/4 C shredded chihuahua cheese
Take 1 T Mexican oregano
Get 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! They're naturally gluten free and perfect for dinner! Sweet Potato & Black Bean Tostadas- these tostadas are easy to make, perfect for meal prep, and Most recipes for tostadas have you toast your own corn tortillas. I found them pre-made at the store.
Instructions
Instructions 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.
Campeche Sweet Potato Tostadas. with mashed red lentils and guacamole. "If you like making tostadas, but not with plantains. If you're not into tacos, and got Mexican on the brain. Add chopped potatoes into a medium pot and cover with water. This week I made black bean and sweet potato tostadas for dinner and used fresh corn tortillas from Tortilla Land. While the sweet potatoes are cooking, make the pesto.
As simple as that Easiest Way to Make Sweet Potato Tostadas
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