I LOVE Mexican food. And sour cream. And anything spicy. And salty. Pretty much everything about these Black Bean Tostadas with Sweet Potato and Poblanos, by Real Simple magazine. This dish is perfect for a weeknight meal, super colorful and flavorful, and a great way to get in a ton of food groups! Details below.
How to make it an A+: I had a hard time finding pre-made tostadas so I just made my own. Brush corn tortillas with oil and bake at 400 degrees, about 5 minutes each side, until crispy! Easy peasy. As for the rest of the dish, Amy’s Vegetarian Refried Black Beans are the best. And everything else is pretty darn tasty, but if I had to add something, it would be crumbled goat cheese. Enjoy!