Recipes
Black Bean & Sweet Potato Tostadas
Uses: tostadas, black or kidney beans, sweet potato, cabbage, tomato
Ingredients:
- 2 tostadas
- 1/2 cup black or kidney beans, rinsed and drained
- 1/2 cup cooked diced sweet potato
- 1/3 cup shredded cabbage
- 1/3 plum tomato, diced
- 1 teaspoon oil
- Cumin, chili powder, garlic powder, black pepper
- Small amount of salt
Instructions:
- Heat oil in a skillet over medium heat. Add the cooked sweet potato and beans.
- Season with cumin, chili powder, garlic powder, black pepper, and a small amount of salt. Add 1 tablespoon water and cook for 2 to 3 minutes, lightly mashing some of the beans.
- Warm the tostadas briefly. Divide the bean-sweet potato mixture between them.
- Top with cabbage and diced tomato and serve immediately.
Good for: A hearty Latin-inspired vegetarian lunch with creamy beans, sweet potato, fresh vegetables, and crisp tostadas.
Optional: Add yogurt, hummus, shredded cheese, or green chiles with diced tomatoes.