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Hi, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, sweet potato tostadas. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Sweet Potato Tostadas is one of the most favored of recent trending foods on earth. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. Sweet Potato Tostadas is something which I have loved my whole life. They are nice and they look fantastic.
Put the sweet potatoes in a large skillet and add enough water to cover; season with salt and pepper. For sauce, mix mayonnaise, lime juice and chipotle pepper. Add sweet potato and onions to hot pan.
To get started with this recipe, we must prepare a few ingredients. You can have sweet potato tostadas using 12 ingredients and 8 steps. Here is how you can achieve that.
Ingredients of Sweet Potato Tostadas:
- Get 9 corn tortillas
- Take corn oil; as needed
- Make ready 30 oz refried beans
- Take 4 oz diced green chiles
- Get 2 jalapeños; seeded & small dice
- Take 1 yellow onion; small dice
- Prepare 1 sweet potato; peeled & medium dice
- Make ready 1/3 C sweet corn
- Take 4 oz cilantro-garlic goat cheese
- Make ready 3/4 C shredded chihuahua cheese
- Make ready 1 T Mexican oregano
- Get 1 large pinch each sea salt, black pepper, and sugar
They're naturally gluten free and perfect for dinner! I've made tostadas with sweet potato but these are actual Sweet Potato Tostadas! So, instead of using a crispy corn tortillas as the tostada base I used some thinly sliced sweet potatoes that. If the only thing you take away from this recipe is the beans, you've added one more key to your kitchen.
Step by step To Make Sweet Potato Tostadas:
- Preheat oven to 450°
- Lay corn tortillas out on 2-3 baking sheets lined with parchment paper. Brush corn oil over tortillas and sprinkle with sea salt. Do not let tortillas touch or overlap each other.
- Bake for approximately ten minutes or until tortillas are browned and crispy. Pat dry any oil that may be atop tortillas. Lay tortillas on paper towels to remove excess oil.
- Heat the refried beans in a medium sized sauce pan. Bring to a simmer.
- Cover sweet potatoes with cold, salted water. Boil until potatoes are easily pierced with a paring knife. Drain.
- In a mixing bowl combine corn, onions, jalapenos, diced green chiles, Mexican oregano, goat cheese, and 1/2 C of the shredded chihuahua cheese. Add sweet potatoes. Add a large pinch of salt, pepper, and sugar. Mix well.
- Layer refried beans atop each tostada. Top each tostada with sweet potato mixture. Drop little dollops of sour cream randomly atop each tostada. Spoon some salsa along each tostada. Sprinkle cilantro. Serve with lime wedges.
- Variations; Black beans, black bean puree, cilantro, apple cider vinegar, avocado, poblano, celery, celery seed, ginger, honey, coconut, chipotle, ancho chile powder, cumin, cayenne, crushed pepper flakes, chives, scallions, cinnamon, pork, chicken, beef, shrimp, lemon, tomato, spinach, tamarind , arugula, queso fresco, cotija, coriander, mole, nopalitos, pinto, red onion, habanero, crema, pickled jalapeños or onions or carrots, mango, bell peppers, jalapeños, paprika, smoked paprika, serrano, bacon, lime zest, clove, allspice, pumpkin,
These sit inbetween refried and regular black beans but the flavor is perfect for use in tacos, enchiladas, and of course these sweet potato tostadas. These Sweet Potato & Black Bean Tostadas are perfect for an easy plant-based Mexican meal. Trying baking many tortillas to share with friends or family or save the leftover condiments to reassemble for later. If you don't have time to make the purple cabbage slaw, try subbing lettuce or sauerkraut instead.. So, I took notes, and those tostadas combined in my head with my sweet potato tacos and burrito recipes.
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