There’s something about sweet potatoes, chili powder, and cumin that just works. Perhaps it’s my undying love for all tex mex/southwest-inspired recipes. But really, it comes down to the pleasant pop of sweetness from the sweet potatoes. We’re all familiar with that taco seasoning-type flavor, but then add in the little caramelized sweet potato cubes, and we’ve reached sweet and savory heaven! Let me show you exactly how to get there!
Start out by seasoning the sweet potato cubes with what I consider to be the holy trinity of cooking southwest-inspired recipes: chili powder, cumin, and salt. Seriously, that’s really all you need to get that south-of-the-border flavor. Roast these little nuggets until they’re slightly shriveled and crispy on the outside. No sweet potatoes? Use zucchini, butternut squash, or parsnips. Or, use them all! You really can’t go wrong with roasted vegetables seasoned in these spices.
While the sweet potatoes are roasting, sauté some bell pepper and onions for a nice base to the tostada. My inspiration for this part? The sizzling skillet of veggies that comes with fajitas, specifically the ones from Don Pablo’s (major boo that they closed the restaurant by my house). Oh, and I threw in some black beans at the end for good measure!
When the sweet potatoes and sautéed veggies are done cooking, it’s time for the fun part: building your tostada. Start with a corn tortilla, either fried up crisp in a sauté pan on the stove or baked in the oven. From there, add the veggies and sweet potato cubes. And then…top your heart out. Make a little topping bar with pico, guac, cilantro, sliced radishes, shredded lettuce, sour cream, sliced avocado, fresh tomatoes, your fave salsa, sliced limes. Whatever you love on your tacos, burritos, fajitas, include them here!
And there you have it. How’s this for a bold-flavored, healthy and filling meatless meal?
- 4 cups peeled and cubed sweet potatoes
- 1 teaspoon salt, divided
- 1 teaspoon cumin
- 2 teaspoon chili powder
- ½ tablespoon honey
- 1 tablespoon olive oil, divided
- ½ onion, chopped
- 1 red bell pepper, chopped
- ⅔ cup black beans
- 8 small corn tortillas
- Fresh chopped tomato
- Sliced jalapeno
- Fresh chopped cilantro
- Sliced avocado
- Sour cream
- Fresh lime juice
- Preheat the oven to 375 degrees.
- Arrange sweet potato cubes in an even layer on a lined baking sheet. Sprinkle a ½ teaspoon of salt, cumin, and chili powder over the potatoes. Then, drizzle honey and ½ tablespoon of olive oil over the potatoes. Toss to coat the cubes in the seasoning. Roast in the oven for 25 minutes.
- While the potatoes are roasting, add the remaining ½ tablespoon of olive oil to a sauté pan over medium heat. Once heated, add the onions, sprinkle with a ½ teaspoon of salt, and cook for 3-4 minutes until tender. Add the bell pepper and cook for another 2-3 minutes. Add the black beans to the pan and stir to combine. Take the mixture off the heat.
- Once the potatoes are done roasting, layer 4 corn tortillas on a large lined baking sheet. Heat the tortillas in the oven until they are crispy and golden brown, about 10 minutes. Keep an eye on them as they burn really easily! Repeat this step with the remaining 4 tortillas.
- Layer each tortilla with a ⅓ cup of sautéed vegetable mixture and a ⅓ cup of sweet potato cubes. Top your tostadas with your favorite toppings.
Nutrition Information (per serving) from Caloriecount.about.com
Calories: 225 Fat: 3g Carb: 44.8g Fiber: 7.8g Protein: 6.4g Sugar 3g Sodium: 317mg