We’re still trying to eat healthy around here, and have been pretty successful. I’ve been finding some awesome recipes that may be full of good veggies and low on calories, but definitely don’t skimp on flavor. These tostadas are the perfect example.

Okay, I’ll admit: I was a bit skeptical about this recipe. My husband was overtly wary of it, not being negative while I was making it but definitely lacking his usual enthusiasm for my cooking. I could tell: he thought I was crazy. I, on the other hand, and totally unbeknownst to my husband, was quietly, silently skeptical. C’mon, sweet potatoes? On tostadas? This isn’t going to be good. This is not going to go over well.  Why am I making this?

Turns out, I was making it because IT IS AWESOME. My intuition for recipes is pretty good, and when I first saw this pop up in my google reader, I had a sense it would be great (it was only when I was putting all of my dinner eggs in a sweet potato tostada basket that I began to doubt myself). And I was right!! (The first me, not the doubting me.) So, gentle readers, fear not: this recipe is super yummy. And super good for you!! We gobbled these up and I can’t wait to make them again.

Black Bean and Sweet Potato Tostadas

From Two Peas and Their Pod

2 large sweet potatoes, washed, peeled, and cut into small cubes
Drizzle of olive oil
Salt and pepper, to taste
4 corn tortillas
1 can black beans, rinsed and drained
1/2 red onion, diced
1/2 cup chopped cilantro
1 avocado, diced
1 lime, cut into wedges
Shredded cheese (optional)
Salsa or hot sauce (optional)

directions:

1. Preheat oven to 400 degrees F. Place sweet potato cubes on a large baking sheet. Lightly drizzle with olive oil and toss. Season with salt and pepper. Roast in the oven for 40-45 minutes or until sweet potatoes are soft and tender. Stir a couple of times while they are roasting.

2. In a non-stick skillet, heat corn tortillas over medium-high heat. When tortillas start to bubble up, flip and heat the other side until golden brown, about 30 seconds for each side. Place tortillas on a baking sheet and lightly spray with cooking spray. Place under a hot broiler for about 2 minutes. Remove from oven and turn over tortillas. Place tortillas back under the broiler for another two minutes.*

3. Heat black beans over the stove or in the microwave. Top tortillas with beans, sweet potatoes, onion, cilantro, lime juice, and any other toppings you desire. Serve warm.

*I heated my tortillas up by putting them directly on the burner over a medium flame, and flipping them with tongs. This is how I always heat up corn tortillas for tacos, and it’s very quick, but it did result in softer tortillas you’d get if you followed the recipe,so our tostadas were a bit floppy and we ended up eating them like great big tacos.

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