SPICY SWEET POTATO AND BLACK BEAN TOSTADAS
Provided by Martha Stewart
Categories Food & Cooking Holidays & Events Thanksgiving Recipes Thanksgiving Side Dish Recipes Sweet Potato Recipes
Time 1h
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees with racks in middle and bottom positions. On a rimmed baking sheet, lightly brush corn tortillas on both sides with 2 teaspoons olive oil. Bake on middle rack until golden and crisp, flipping halfway through, 10 to 12 minutes. On a separate rimmed baking sheet, toss sweet potatoes with 2 tablespoons oil. Season with salt and pepper and sprinkle with chili powder. Roast on bottom rack until tender and golden, flipping halfway through, about 30 minutes.
- Meanwhile, in a small saucepot, heat remaining teaspoon of oil over medium. Add garlic and cook until fragrant, about 1 minute. Add beans and 1/2 cup water, bring to a simmer and cook until liquid is reduced by half, about 3 minutes. Remove from heat and lightly mash beans with a fork. Spread beans on tostadas, top with sweet potato, jalapenos, onion, and avocado. Serve with lime wedges.
CHICKEN, SWEET POTATO AND BLACK BEAN TOSTADA
Provided by Katie Lee Biegel
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 200 degrees F.
- Heat olive oil in a large skillet over medium-high heat. Add sweet potato and onions. Cook, stirring often, until potatoes and onions start to brown, about 5 minutes. Reduce heat to low and cook, stirring often, until sweet potato is tender, about 15 minutes. Add chili powder, oregano, garlic salt and pepper. Toss to coat and cook 1 minute more. Stir in chicken and 1/4 cup water. Let cook about 5 minutes.
- Toss cabbage with lime juice in a large bowl and season with salt.
- Place tostadas on a sheet pan and warm in the oven for 2 to 3 minutes. Spread a couple tablespoons of refried beans over each tostada and top with chicken mixture and cabbage. Serve with hot sauce, if using.
SWEET POTATO TOSTADAS
Whether you want to layer tostadas with beans, meat and vegetables, or customize using your favorite ingredients, tostadas are incredibly flexible. We started with the mashed bean base that's commonly enjoyed in Mexico, and added sweet potatoes and pineapple for a touch of sweetness.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the sweet potatoes in a large skillet and add enough water to cover; season with salt and pepper. Bring to a boil, reduce the heat to a simmer and cook until tender, 20 to 25 minutes. Drain and return to the skillet.
- Meanwhile, mix the cabbage, 1 tablespoon lime juice and a pinch of salt in a small bowl; set aside. Toss 1 cup pineapple with the cilantro and 1 tablespoon lime juice in a small bowl; set aside. Puree the remaining 1 cup pineapple with 1 tablespoon lime juice, the garlic, chipotle and adobo sauce, cumin and 1/4 cup water in a blender until smooth. Stir the pineapple sauce into the sweet potatoes and cook over medium heat until warmed through, 3 to 4 minutes.
- Put the black beans in a small saucepan, add 3 tablespoons water and warm over medium-high heat. Spread on the tostadas, then top with the sweet potatoes, pineapple salsa and cabbage. Drizzle with the crema.
Nutrition Facts : Calories 410, Fat 12 grams, SaturatedFat 5 grams, Cholesterol 15 milligrams, Sodium 511 milligrams, Carbohydrate 69 grams, Fiber 11 grams, Protein 11 grams, Sugar 20 grams
BLACK BEAN & SWEET POTATO TOSTADAS
These spicy veggie-packed tostadas won over my meat-loving husband. To make them even faster, shop for baked tostada shells. -Lauren Delaney-Wallace, Glen Carbon, Illinois
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- Preheat broiler. Place sweet potato in a microwave-safe bowl; microwave, covered, on high until tender, 2-3 minutes. For sauce, mix mayonnaise, lime juice and chipotle pepper., In a large saucepan, heat oil over medium heat; saute onion until tender, 3-4 minutes. Add garlic and seasonings; cook and stir 1 minute. Stir in beans; heat through. Stir in sweet potato; keep warm., In two batches, spritz both sides of tortillas with cooking spray and place on a baking sheet; broil 4-5 in. from heat until crisp and lightly browned, about 1 minute per side. Sprinkle immediately with cheese. To serve, top tortillas with sauce, bean mixture and, if desired, lettuce.
Nutrition Facts : Calories 407 calories, Fat 15g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 676mg sodium, Carbohydrate 54g carbohydrate (8g sugars, Fiber 10g fiber), Protein 16g protein.
BLACK BEAN TOSTADAS
I made up this recipe trying to duplicate the black bean tostadas at my favorite Mexican restaurant! They taste great and are quick, easy, and healthy!
Provided by Nellie Fiorenzi
Categories World Cuisine Recipes Latin American Mexican
Time 20m
Yield 8
Number Of Ingredients 13
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Combine refried black beans, black beans, green chiles, garlic powder, chili powder, cayenne, salt, and pepper in a saucepan. Heat over medium heat until warm and combined, 3 to 4 minutes.
- Place tostada shells on an ungreased baking sheet and evenly distribute bean mixture between them. Top with Monterey Jack cheese.
- Broil in the preheated oven until cheese is melted, watching carefully to avoid burning tostadas, 1 to 3 minutes.
- Serve immediately and garnish with salsa, lettuce, sour cream, and guacamole.
Nutrition Facts : Calories 290.6 calories, Carbohydrate 27.3 g, Cholesterol 28.3 mg, Fat 14.4 g, Fiber 7.9 g, Protein 14.5 g, SaturatedFat 7 g, Sodium 813.5 mg, Sugar 1.9 g
BLACK BEAN BREAKFAST TOSTADAS
These simple black bean breakfast tostadas are fresh, full of flavor, and ready to eat in just minutes.
Provided by Soup Loving Nicole
Categories Tostadas
Time 9m
Yield 4
Number Of Ingredients 9
Steps:
- Divide tostada shells between 4 plates.
- Combine back beans, avocado, and lime juice in a bowl. Gently stir to combine. Divide mixture between tostada shells. Top each tostada with a slice of cheese.
- Heat oil in a small skillet over medium-high heat. Crack an egg into the hot oil. Cook for 2 minutes. Flip and cook until set, 2 minutes more. Transfer egg to the top of one of the prepared tostada shells. Repeat with remaining eggs.
- Top each egg with salsa. Season with salt and pepper to taste. Serve immediately.
Nutrition Facts : Calories 392.4 calories, Carbohydrate 31.4 g, Cholesterol 201.2 mg, Fat 23 g, Fiber 11.5 g, Protein 17.8 g, SaturatedFat 6.3 g, Sodium 716.9 mg
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Reviews 68Total Time 1 hrEstimated Reading Time 3 mins
- Preheat oven to 400 degrees F. 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 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. Place tortillas on a baking sheet and lightly spray with cooking spray. Place under a hot broiler for about 2 minutes. Remove from oven and turn over tortillas. Place tortillas back under the broiler for another two minutes.
- Heat black beans over the stove or in the microwave. Top tortillas with beans, sweet potatoes, onion, cilantro, lime juice, and any other toppings you desire. Serve warm.
BLACK BEAN AND SWEET POTATO TOSTADAS RECIPE | GOOP
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Servings 2Category Detox & Cleanse Recipes
- 2. Using 1 tablespoon of olive oil, brush both sides of each tortilla and lay flat on a baking sheet. Sprinkle with a little flaky salt and bake until crispy and golden brown, about 10 minutes. Set aside.
- 3. Peel the sweet potato, cut into 1-inch pieces, and toss with a little olive oil and a large pinch of salt. Place on a parchment-lined baking sheet and roast in the oven for about 20 minutes, or until tender and starting to brown.
- 4. In a small pan, heat another tablespoon of olive oil over medium heat. Add the garlic and cumin and sauté for a minute until fragrant, then add the beans and water. Use a potato masher to smash the beans to a creamy consistency.
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- To roast the sweet potatoes: Preheat the oven to 400 degrees Fahrenheit with two racks placed near the middle of the oven, leaving a few inches in between the racks. Line two large rimmed baking sheets with parchment paper to prevent sticking.
- Place the sweet potatoes on one of the prepared baking sheets, then drizzle the olive oil on top and sprinkle with the chili powder and several dash of salt. Toss until the sweet potatoes are lightly and evenly coated with oil and spices.
- Bake until the sweet potatoes are tender and caramelized on the edges, about 30 to 35 minutes. Set aside, but leave the oven on for the crispy tortillas.
- Meanwhile, to cook the refried beans: In a medium saucepan over medium heat, warm the olive oil until shimmering. Add the garlic and cumin and cook, while stirring constantly, until fragrant, about 30 seconds.
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