Roasted Sweet Potato, Red Onion & Refried Black Bean Tostadas

Tostadas It was another Mexican inspired night around our house. I wanted to do something different than the standard taco or burrito so I went the route of a tostada with a vegetarian spin. Tostada is the Spanish word for “toasted” and refers to a fried tortilla piled high with various toppings. There are numerous variations on this dish so feel free to add or subtract ingredients to your preference.

The combination of chili roasted sweet potatoes and cumin roasted red onions lend a ton of flavor to this simple dish. The black beans were re-fried with a bit of olive oil, sauteed garlic, and a touch of ground coriander.  You could easily roast the sweet potatoes and onions ahead of time, as well as, prepare the beans so you could warm and assemble when needed. The tortillas however should be fried only a short time before serving to ensure they remain crisp. And to top this flavorful stack, an avocado lime cream and toasted pumpkin seeds give it a lively bite and a crunch.

Roasted Sweet Potato & Refried Black Bean Tostadas
Serves 4
A vegetarian tostada with refried black beans, roasted sweet potatoes and red onions. This stack is topped with a zesty avocado lime cream and toasted pumpkin seeds.
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  1. 3 Tbsp. + 1 tsp. Olive oil
  2. 3/4 tsp. Kosher salt
  3. 3 C. Sweet Potatoes, peeled and chopped into 1/2" dice (from 2 Small Sweet Potatoes)
  4. 1/2 tsp. Chili Powder
  5. 1 Small-Medium Red Onion, peeled and cut in 8 wedges (quarter it and cut each slice in half again)
  6. 1/2 tsp. Cumin
  7. 1 15 oz. can Organic Black Beans, rinsed
  8. 2 Garlic Cloves, Minced
  9. 1/2 tsp. Ground Coriander
  10. 4 6-8" Corn Tortillas
  11. 1 Hass Avocado, pitted
  12. 2 Tbsp. fresh Lime juice
  13. 2 Tbsp. Greek Yogurt, Organic
  14. 2 Tbsp. fresh Cilantro, chopped
  15. 1/4 C. Raw unshelled Pumpkin Seeds
  16. 1/2 C. Tomato Salsa (I used the Frontera Roasted Tomato variety)
  1. Preheat oven to 400 F.
  2. Peel and chop the sweet potatoes into 1/2" cubes. Drizzle with 1 tsp. olive oil and sprinkle the chili powder and 1/2 tsp. kosher salt on. Toss to coat and spread in a single layer on baking sheet.
  3. Toss the wedges of red onion with 1 tsp. olive oil, the cumin and 1/4 tsp. kosher salt. Spread in a single layer on baking sheet. (You can add them to the same sheet with the potatoes and put them at one end of the sheet.)
  4. While the veggies are roasting, heat a small nonstick skillet over medium heat. Add the pumpkin seeds and toast for 3-4 minutes. Remove from heat and allow seeds to cool on a plate.
  5. Heat a medium nonstick skillet with 2 tsp. olive oil over medium heat. Add the minced garlic and cook for 1 minute. Then add in the black beans and ground coriander. Stir the beans with a rubber spatula for 3-4 minutes until they are warmed through and partially smashed (like standard re-fried beans). Take off the heat and cover in a bowl to keep warm.
  6. Using the same medium nonstick skillet, heat 2 Tbsp. olive oil over high heat. One at a time fry the corn tortillas until they puff and are golden, approximately 2-3 minutes per side. Allow them to cool on paper towels to absorb the excess oil.
  7. While the tortillas are frying, combine the avocado, lime juice, cilantro and Greek yogurt in a small food processor. Blend until ingredients are pureed into a smooth cream consistency.
  8. To assemble: Place 1 corn tortilla on each plate and divide the beans among the four servings, spreading them into a even layer on the tortilla. Next, divide the roasted red onions and then the roasted sweet potatoes, piling them on top of the beans. Spoon a 2 Tablespoons of tomato salsa on top of each tostada. Drizzle with the avocado cream and top with 1 Tablespoon of pumpkin seeds per portion.
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