Sweet potatoes seem to be my new favorite vegetable. Something about them baked is irresistible to me. Warm, soft, yet a little crispy, and full of flavor (and really good vitamins!), I can’t get enough!
These tostadas are a wonderful way to get a bunch of really healthy things for you into one meal. And it’s filling to boot! This makes a great healthy, tasty lunch or dinner. Be prepared for it to be messy, but that’s all part of the fun of eating! I like to fold them slightly and pick them up to eat them. My daughter liked hers cut up. Whatever floats your boat!
Recipe adapted from Two Peas and Their Pod
- 2 large sweet potatoes, washed, peeled, and cut into small cubes
- Drizzle of olive oil
- Salt and pepper, to taste
- 1 Tablespoon vegetable or grapeseed oil
- 8 large spinach leaves
- 4 corn tortillas
- 1 can black beans, rinsed and drained
- 1/2 medium onion, diced
- 1/4 cup chopped parsley
- 1 avocado, diced
- Shredded cheese (optional)
- Salsa or hot sauce (optional)
- Preheat oven to 400ºF. Place sweet potato cubes on a large baking sheet. Lightly drizzle with olive oil and toss. Season with salt and pepper. Roast in the oven for 40-45 minutes or until sweet potatoes are soft and tender. Stir a couple of times while they are roasting.
- In a small skillet, heat 1 tablespoon oil until shimmering over medium heat. Stir in the black beans and onion. Cook, stirring occasionally, until the onions are softened the black beans are heated through, 8-10 minutes.
- In a non-stick skillet, heat corn tortillas over medium-high heat. When tortillas start to bubble up, flip and heat the other side until golden brown, about 30 seconds for each side. Transfer to a serving plate.
- Top each heated tortilla with two spinach leaves, sweet potatoes, black beans, onions, avocado and parsley. Season with salt and pepper to taste, and any other optional ingredients. Serve warm.