- 2 large sweet potatoes, washed, peeled, and cut into small cubes
- Drizzle of olive oil (I also drizzled pure maple syrup for good measure)
- Salt and pepper to taste (I didn't use pepper because of the sweet maple syrup)
- 4 corn tortillas
- 1 can black beans, drained and rinsed
- 1 can corn, drained and rinsed
- 1/2 red onion, diced
- 1 avocado, diced
- 1/2 cup chopped cilantro
- 1 lime cut into wedges
Mexican food is a favorite at our house, but I feel like tostadas get left out a lot. I don’t make them that often. It’s usually either tacos or enchiladas. I’m excited to share with you this yummy, easy recipe. I love all the chunks of fresh vegetables, and the sweet potatoes compliment everything so well. My husband, who is a major meat-lover even liked them. Score!
What are some of your favorite Mexican dishes to make?
Preheat oven to 400 degress. Wash, peel, and cut sweet potatoes into small cubes. Place sweet potatoes on baking sheet. Lightly drizzle with olive oil and toss. I also drizzled mine with pure maple syrup to give it a bit of a sweet taste. Season with salt. Since I added the maple syrup, I didn’t want to add the pepper. Feel free to season to your own taste! Roast in oven for 40-45 minutes or until potatoes are soft and tender. Stir potatoes a few times while cooking.
While potatoes are cooking, you can prepare the corn, black beans, onions, cilantro, and avocado so they are ready to put on the top. Here is how to make the corn tortillas crispy: Place tortillas on a baking sheet and lightly spray with cooking oil. Place under hot broiler for about two minutes, turn tortillas over and bake for another two minutes.
Heat up black beans and put on top of the tortilla. Top the tortillas with sweet potatoes, corn, onions, avocado, cilantro, lime juice, and any other toppings you like. You can also add cheese and/or salsa to the top. Serve warm.
recipe adapted from twopeasandtheirpod.com