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Black Bean Tostadas with Sweet Potato and Poblanos
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Brief Description
Tostadas made with black beans, sweet potatoes and poblano peppers.
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Main Ingredient
black beans
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Category: Main Dish
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Cuisine: Southwestern
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Prep Time: 20 min(s)
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Cook Time: 25 min(s)
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Recipe Type: Private
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Source:
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Tags:
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Notes:
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Posted By: KathyD
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Posted On: Nov 22, 2021
Number of Servings:
Ingredients:
- 1 - sweet potato chopped
- 3 - poblano peppers seeded and chopped
- 1 teaspoons - ground cumin
- 4 tablespoons - olive oil divided
- 3/4 teaspoons - kosher salt divided
- 2 tablespoons - fresh lime juice (from 1 lime)
- 3 cups - shredded red cabbage (from 1 small head)
- 4 - radishes thinly sliced
- 1 cups - chopped fresh cilantro leaves
- 1 cans - 15.5 oz. refried black beans warmed
- 4 - corn tostadas (5-inch)
- 1/4 cups - sour cream
- - lime wedges for serving
Directions:
Preheat oven to 400°F.
Toss chopped sweet potato and poblanos with cumin, 1 tablespoon oil, and ½ teaspoon salt in a bowl; spread in a single layer on a rimmed baking sheet. Roast until vegetables are tender, about 25 minutes, stirring halfway through.
Meanwhile, whisk together the lime juice and remaining 3 tablespoons oil with ¼ teaspoon salt in a large bowl. Add cabbage, radishes, and cilantro and toss to coat.
Spread refried black beans on tostadas. Top with sweet potato mixture, slaw, and sour cream; serve with lime wedges.
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