Spicy Sweet Potato And Black Bean Tostadas Food
SPICY SWEET POTATO AND BLACK BEAN TOSTADAS
Provided by Martha Stewart
Categories Food & Cooking Holidays & Events Thanksgiving Recipes Thanksgiving Side Dish Recipes Sweet Potato Recipes
Time 1h
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees with racks in middle and bottom positions. On a rimmed baking sheet, lightly brush corn tortillas on both sides with 2 teaspoons olive oil. Bake on middle rack until golden and crisp, flipping halfway through, 10 to 12 minutes. On a separate rimmed baking sheet, toss sweet potatoes with 2 tablespoons oil. Season with salt and pepper and sprinkle with chili powder. Roast on bottom rack until tender and golden, flipping halfway through, about 30 minutes.
- Meanwhile, in a small saucepot, heat remaining teaspoon of oil over medium. Add garlic and cook until fragrant, about 1 minute. Add beans and 1/2 cup water, bring to a simmer and cook until liquid is reduced by half, about 3 minutes. Remove from heat and lightly mash beans with a fork. Spread beans on tostadas, top with sweet potato, jalapenos, onion, and avocado. Serve with lime wedges.
CHICKEN, SWEET POTATO AND BLACK BEAN TOSTADA
Provided by Katie Lee Biegel
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 200 degrees F.
- Heat olive oil in a large skillet over medium-high heat. Add sweet potato and onions. Cook, stirring often, until potatoes and onions start to brown, about 5 minutes. Reduce heat to low and cook, stirring often, until sweet potato is tender, about 15 minutes. Add chili powder, oregano, garlic salt and pepper. Toss to coat and cook 1 minute more. Stir in chicken and 1/4 cup water. Let cook about 5 minutes.
- Toss cabbage with lime juice in a large bowl and season with salt.
- Place tostadas on a sheet pan and warm in the oven for 2 to 3 minutes. Spread a couple tablespoons of refried beans over each tostada and top with chicken mixture and cabbage. Serve with hot sauce, if using.
BLACK BEAN & SWEET POTATO TOSTADAS
These spicy veggie-packed tostadas won over my meat-loving husband. To make them even faster, shop for baked tostada shells. -Lauren Delaney-Wallace, Glen Carbon, Illinois
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- Preheat broiler. Place sweet potato in a microwave-safe bowl; microwave, covered, on high until tender, 2-3 minutes. For sauce, mix mayonnaise, lime juice and chipotle pepper., In a large saucepan, heat oil over medium heat; saute onion until tender, 3-4 minutes. Add garlic and seasonings; cook and stir 1 minute. Stir in beans; heat through. Stir in sweet potato; keep warm., In two batches, spritz both sides of tortillas with cooking spray and place on a baking sheet; broil 4-5 in. from heat until crisp and lightly browned, about 1 minute per side. Sprinkle immediately with cheese. To serve, top tortillas with sauce, bean mixture and, if desired, lettuce.
Nutrition Facts : Calories 407 calories, Fat 15g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 676mg sodium, Carbohydrate 54g carbohydrate (8g sugars, Fiber 10g fiber), Protein 16g protein.
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- To roast the sweet potatoes: Preheat the oven to 400 degrees Fahrenheit with two racks placed near the middle of the oven, leaving a few inches in between the racks. Line two large rimmed baking sheets with parchment paper to prevent sticking.
- Place the sweet potatoes on one of the prepared baking sheets, then drizzle the olive oil on top and sprinkle with the chili powder and several dash of salt. Toss until the sweet potatoes are lightly and evenly coated with oil and spices.
- Bake until the sweet potatoes are tender and caramelized on the edges, about 30 to 35 minutes. Set aside, but leave the oven on for the crispy tortillas.
- Meanwhile, to cook the refried beans: In a medium saucepan over medium heat, warm the olive oil until shimmering. Add the garlic and cumin and cook, while stirring constantly, until fragrant, about 30 seconds.
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- 2. Using 1 tablespoon of olive oil, brush both sides of each tortilla and lay flat on a baking sheet. Sprinkle with a little flaky salt and bake until crispy and golden brown, about 10 minutes. Set aside.
- 3. Peel the sweet potato, cut into 1-inch pieces, and toss with a little olive oil and a large pinch of salt. Place on a parchment-lined baking sheet and roast in the oven for about 20 minutes, or until tender and starting to brown.
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- Prepare sweet potatoes- Cook by either chopping them into small chunks (peeling skins ahead of time) and boiling them until tender OR poking a few holes in each and roasting them in the oven at 400 degree F for about 45 minutes or until fork tender, remove skins. Once sweet potato has cooled a bit, mash with a fork until no lumps remain.
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