Description
Sweet Potato & Black Bean Tostadas with refried black beans, roasted sweet potato wedges, and cabbage slaw. Perfect for taco Tuesday!
Ingredients
Sweet Potato & Black Bean Tostadas
- 3–4 corn tortillas
- 1 15. oz. can Eden Foods Organic Refried Black Beans
- 1/4 cup filtered water
- 1 large sweet potato (or 2 small), diced
- 2 tsp avocado oil (optional)
- purple cabbage slaw (recipe below)
Purple Cabbage Slaw
- 1 cup finely shredded purple cabbage
- 1/2 cup unsweetened almond milk yogurt
- 2 TBSP rice vinegar
- 1 TBSP lime juice
- 2 tsp Tamari lite
For serving:
- fresh cilantro
- hemp hearts
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Rinse and scrub the sweet potato and dice into large 1″ chunks. Peeling isn’t required but you can if you want to. Arrange the sweet potatoes on a baking sheet and drizzle with optional avocado oil. Place in the oven and bake for 25-30 minutes, until lightly brown and fork tender. Toss the sweet potato cubes 1-2 times to ensure even baking. Remove sweet potatoes from the oven and set aside.
- Reduce oven to 350°F and add another piece of parchment paper to the same baking sheet. Add the corn tortillas to the baking sheet so none are touching. Bake for 8-10 minutes, until crispy and lightly browned around the edges. Remove from the oven and set aside to harden.
- Add the refried black beans to a large saucepan with filtered water and a drizzle of avocado oil. Smash lightly with a fork to remove chunks and add more filtered water as needed to reach desired thickness. Heat for 3-5 minutes, until warm and creamy.
- To make the purple slaw, add almond milk yogurt, rice vinegar, lime juice, and Tamari lite to a large mixing bowl and whisk with a fork. Add in the purple cabbage and toss to combine. Refrigerate until ready for use to allow the flavors to meld or serve immediately.
- To assemble tostadas, spread warm refried beans over the baked corn tortillas and top with 1/2 cup roasted sweet potato and 1/4 cup cabbage slaw. Top with hemp hearts and fresh cilantro and serve immediately.
- Store leftover ingredients in the refrigerator for 3-5 days to reassemble.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Entree
- Method: Oven-Bake, Stovetop
- Cuisine: Vegan, Gluten-Free