Black Bean Tostadas With Sweet Potato And Poblanos Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Toss the sweet potatoes with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
• STEP 3.While the sweet potatoes are roasting, heat a tablespoon of olive oil in a large skillet over medium heat. Add the diced poblanos and cook until they are softened and slightly charred, about 5-7 minutes.
• STEP 4.Add the black beans, cumin, chili powder, and salt to the skillet with the poblanos. Cook for another 2-3 minutes, until the beans are heated through and the flavors are well combined.
• STEP 5.To assemble the tostadas, spread a layer of the black bean mixture onto each tostada shell. Top with a generous amount of the roasted sweet potatoes and sprinkle with crumbled queso fresco or feta cheese.
• STEP 6.Serve the tostadas with your favorite toppings such as sliced avocado, salsa, chopped cilantro, and a squeeze of lime juice.
• STEP 7.Enjoy these delicious Black Bean Tostadas with Sweet Potato and Poblanos!

Cooking Tips

• You can use store-bought tostada shells or make your own by baking corn tortillas until crispy.
• Feel free to customize the toppings to your liking. Other great options include diced tomatoes, shredded lettuce, and sour cream.
• Leftover black bean mixture can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• These tostadas are best served immediately after assembling to maintain the crispiness of the shells.
• If you have leftover tostadas, store the components separately. Keep the tostada shells in an airtight container to maintain their crispness. Store the black bean mixture, roasted sweet potatoes, and toppings in separate containers in the refrigerator.
• When ready to serve leftovers, reheat the black bean mixture and sweet potatoes separately and assemble the tostadas with fresh toppings.