Sweet Potato and Black Bean Tostadas
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Cookie and Kate · by Cookie and Kate★ 4.8

Sweet Potato and Black Bean Tostadas

NUTRITION · PER SERVING70M COOK
CAL 45%·PRO 55%
CARBS 114G50% OF CAL
27G FIBER15G SUGAR71G OTHER
FAT 42G41% OF CAL
8G SAT33G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Crispy corn tortillas topped with roasted sweet potatoes, seasoned black beans, fresh salad, and avocado. A vegetarian Mexican main with bright, fresh flavors and satisfying texture.

mainmexicantacobeansgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 3/4 pounds sweet potatoes (about 3 medium), peeled and sliced into 3/4” pieces
  • 1 tablespoon SimplyNature Organic Extra Virgin Olive Oil
  • 1/2 teaspoon chili powder
  • Salt
  • 2 cloves garlic, pressed or minced
  • 1 teaspoon ground cumin
  • 2 cans (15 ounces each) SimplyNature Organic Black Beans, rinsed and drained
  • 1/2 cup water
  • 1/2 teaspoon sea salt grinder, more to taste
  • 8 corn tortillas (you need 100% corn tortillas; others won’t get crispy!)
  • 1 tablespoon SimplyNature Organic Extra Virgin Olive Oil, for brushing
  • 18 ounces romaine lettuce, roughly chopped
  • ⅔ cup (about 4 ounces) Happy Farms Preferred Feta Cheese Crumbles
  • 3/4 cup finely chopped red onion, divided
  • 1/4 cup SimplyNature Organic Extra Virgin Olive Oil
  • 2 tablespoons fresh lime juice (about 1 lime)
  • Sea salt grinder to taste, if necessary
  • 2 ripe avocados, pitted and thinly sliced
  • Small handful of fresh cilantro leaves, chopped
  • Hot sauce or salsa, for serving
PREP
20M
SODIUM
1706MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.