Cilantro Sweet Potato Tostada with Black Beans
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy tostadas topped with black bean puree, roasted sweet potato, fresh cilantro, and microgreens with cotija cheese. A flavorful vegetarian main with Mexican flavors. Serve for lunch or a light dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 2 teaspoons olive oil
- 1 clove garlic (minced)
- 1 cup black beans (with liquid)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon chili powder
- Salt (to taste)
- 1 cup mashed sweet potato
- 1/4 cup fresh cilantro (minced)
- 2 teaspoons lime juice
- Pinch of salt
- 4 corn tortillas
- Microgreens (for topping)
- Cotija Cheese (for topping)
- Hot sauce (for topping)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 1387mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 418mg
- Calcium
- 274mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1387MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.