Raise your hand if you’re obsessed with sweet potatoes! One of my favorite spuds gets a spicy twist in this Mom Uptown Original Recipe for Sweet Potato and Black Bean Tostadas. Try out this very simple meal tonight!
How to make it an A+: Vegetarian never tasted so good!
Active Time: 20 minutes
Total Time: 1 hour and 45 minutes, includes baking and cooling sweet potato
- 2 Sweet Potatoes
- 1 Tbsp Butter, melted
- 1 Tbsp canned Chipotle Chiles in Adobo Sauce, chopped
- 1 Tbsp Milk
- 1 tsp Maple Syrup
- 1/4 tsp Salt
- 1/8 tsp Pepper
- 1/2 cup Black Beans, drained and rinsed
- 1 tsp Olive Oil, plus more for brushing
- 1/4 tsp Cumin
- 4 6″ Corn Tortillas
- 1 cup Cheddar Cheese, shredded
- 1/4 cup Cilantro, chopped
- 1/4 cup Cotija cheese, crumpled
- Olive Oil, for drizzling
- Fresh Ground Pepper
Prick the sweet potatoes all over with a fork and place on a baking sheet. Bake at 350° F for about 1 hour, until tender when pierced with a knife. Let cool long enough so that you can peel off the skin comfortably. They can also be baked the night before and left to cool in the refrigerator.. (I like to bake extra for my kids potatoes for my kids!)
Mash the sweet potato flesh with the butter, chipotle peppers, milk, maple syrup, salt, and pepper. Set aside.
Mix the drained black beans with the teaspoon of olive oil and cumin.
Preheat the broiler on high. Brush a baking sheet with olive oil, and place the four tortillas down. Brush the tops with additional olive oil. Broil until golden and crisp, about four minutes. Flip, and broil an additional 2 minutes, or until golden and crisp. Remove from the oven and divide the sweet potato mash across all four tortillas. Sprinkle the black bean mixture evenly overtop, then sprinkle evenly with the cheddar cheese. Return to the broiler for another minute, or until the tostada is warmed and the cheese is melted.
To serve, place two small tostadas on each plate. Top the warm tostadas with the crumbled Cotija, chopped cilantro, a drizzle of the olive oil, and a few grounds of pepper.