I LOVE Meixcan food! It all started when my parents would drag my brother and I to this cheap little Mexican joint back home. I’d usually order some massive burrito I could barely even make a dent in then I’d order flan. It was the life!
Now with a dairy sensitivity, Mexican food is the enemy. I went on a mad quest to make Mexican favorites without the impact of cheese…which is challenging. But then I came across a recipe and decided to make my own version of it. These Black Bean and Sweet Potato Tostadas are the near perfect way to satisfy my Mexican cravings.
2 Sweet Potatoes, cubed
1 Can Black Beans
2 Sweet Onions
Small Flour Tortillas
Salt & Pepper
Cherry Tomatoes (Optional)
Preheat your oven to 400 degrees. Place cubed sweet potatoes in a bowl with a little bit of olive oil. Sprinkle salt and pepper and mix thoroughly. Spread sweet potatoes on baking sheet and bake for 40 minutes or until soft.
For the tostadas to be crispy, grab some olive oil and pour a little on your hands. Humor me here! Take one tortilla and smother it back and front with olive oil. Sprinkle a little seat salt and bake in the oven at 400 degrees, 4 minutes each side.
Heat up your black beans, chop up some onion and avocado and get your ingredients ready to go. Once the sweet potatoes are roasted and your tortilla’s are crispy it’s time to assemble your tostadas!
Look at those colorful tostadas! I had some extra cherry tomatoes lying around and thought they would add some color to our dish.
These tostadas are a huge hit in our house. I’ve been leaning more and more into vegetarianism each week and this dish is a go-to favorite. Judd loves the mixture of all the flavors as well as the roasted sweet potatoes lightly salted. I can’t convince him to go meat free but at least I can get him to eat meatless once a week!
What is your favorite Mexican dish to make? Share with us! We are always looking for new recipes to try to review.