Sweet Potato Tostadas


Black Beans

2 teaspoons olive oil
1 clove garlic minced
1 cup black beans with liquid
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon chili powder
Salt to taste

Sweet Potatoes

1 cup mashed sweet potato
1/4 cup fresh cilantro minced
2 teaspoons lime juice
Pinch of salt


4 corn tortillas
Microgreens for topping
Cotija Cheese for topping
Hot sauce for topping


Preheat oven to 400˚F.

Place a small pot or skillet over medium-low heat. Add the olive oil followed by the minced garlic. Cook for 1 to 2 minutes, just to until the garlic begins to brown. Place beans and liquid in a pan with the cumin, coriander, garlic powder, and chili powder. Heat over medium-low heat until the majority of the liquid has been absorbed, 5 to 7 minutes. Taste and add salt as needed.

Remove the beans from the heat and using a potato masher, mash the beans into a paste-like consistency.

Combine the sweet potatoes with cilantro and lime juice and set aside. Place the tortillas on a sheet tray and brush with olive oil. Bake until the tortillas are crisp, roughly 10 minutes. (see note).

Remove the tortillas from the oven and spread a layer of bean mixture on top followed by a layer of sweet potatoes. Top with microgreens, cheese, and a drizzle of hot sauce.

Recipe Notes

Tips & Tricks: If I don’t feel like turning on my oven, I will use the gas range to char and crisp the tortilla. The result is a tortilla that’s not as crisp but still delicious. Tostadas are traditionally deep fried, so you could also go that route if desired.


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