Roasted Sweet Potato, Black Bean & Avocado Tostadas
Ingredients
- 1 whole Sweet Potato, Peeled And Cut Into About 1/4 Inch Thick Round Slices ⓘ
- 2 teaspoons Olive Oil ⓘ
- 1 teaspoon Cumin ⓘ
- 1 teaspoon Granulated Garlic ⓘ
- 1 Tablespoon Paprika ⓘ
- 1/2 teaspoons Salt ⓘ
- 1/4 teaspoons Black Pepper ⓘ
- 10 whole Corn Tortillas ⓘ
- Olive Oil For Crisping Tortillas ⓘ
- 1 can (15 Oz. Size) Refried Black Beans ⓘ
- 2 whole Avocados, Peeled, Pitted, Sliced ⓘ
Instructions
- 1.
- Preheat the oven to 375 F. Place the sliced sweet potatoes on a large rimmed baking sheet in a single layer.
- Drizzle with olive oil and add spices.
- Toss sweet potatoes to make sure each side is coated with oil and spices.
- Roast sweet potatoes for about 20-25 minutes, until they are fork tender, flipping once.
- Remove them from oven when done.
- 2.
- Brush both sides of the corn tortillas with a little bit of olive oil, put them on a baking sheet and roast in the 375 F oven for about 10-12 minutes, flipping once, until they are crispy.
- 3.
- If desired, heat the re-fried beans in a small sauce pan over medium heat for about 10 minutes.
- 4.
- Assemble tostadas: spread each toasted tortilla with a few tablespoons of re-fried beans, top with two slices of sweet potato and a couple slices of avocado.
- Garnish with cilantro leaves, if desired, and squeeze a slice of lime over the top just before eating.
Nutrition & Diet Analysis (per serving)
810
kcal
41% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).