Thursday, October 31, 2013

Sweet Potato Black Bean Tostadas

At Canadian Thanksgiving I intended to make an appetizer with sweet potato and black beans. I didn't end up making it and then I had a lot of extra sweet potatoes and black beans. I sort of made up a version of the same flavors but in a tostada form.

I would honestly just make these as a burrito filling. Super delicious, hearty, healthy and vegetarian. It would be easy to make these vegan by omitting the cheese and butter. I think that adding some avocados or guacamole would be a great addition as well.

Sweet Potato and Black Bean Tostadas 


2 sweet potatoes
3 Cups chicken stock (or vegetables stock)
3 Tbsp butter
1 jalapeno
1 cup corn
1 can black beans, drained and rinsed
1 Tbsp lime juice
1 clove garlic minced
2 roma tomatoes, seeded and diced
1 cup shredded pepper jack cheese
6 taco sized tortillas
sour cream for garnish


Preheat oven to 400 degrees

Peel and dice sweet potatoes. Simmer in chicken stock about 15 minutes or until tender. Drain and mash with butter. You're not going to need a lot of extra moisture because sweet potatoes have a much higher water content than regular potatoes.

WMix together 1 cup corn (frozen corn works fine defrosted), black beans, lime juice, minced jalapeno, garlic, and tomato. Salt if necessary.

Place tortillas on a baking sheet  and lightly coat with oil. Bake about five minutes or until they start to get puffy. Flip, and layer with sweet potato mixture and cheese. Return to the oven about 4 minutes or until the cheese is melted. Top with black bean mixture and a dollop of sour cream.

Presentation on these is really nice, but to eat them, I recommend folding them and eating like a taco.

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