Vegan tostadas with crunchy corn tortillas, refried black beans, roasted sweet potato wedges, and an easy purple cabbage slaw. Perfect for taco Tuesday!
Well, I’m here to report that it *finally* feels like fall here in Virginia.
I woke up this morning to a crisp autumn morning that I embraced with a warm matcha latte and my maroon The North Face sweatshirt.
I’ve also been embracing the changing season with lots of roasted veggies.
You might have tried adding roasted sweet potatoes to your tacos, but have you ever tried tossing them on your tostadas?
Their jeweled juicy sweetness paired with savory smashed black beans is a gem in Mexican inspired cuisine!
Dawn a sweatshirt and let’s make these Sweet Potato & Black Bean Tostadas.
These plant-based and gluten-free tostadas are ready in under an hour with some serious texture and crunch.