Sweet Potato Tostadas

2019-06-05
  • Yield : 4 servings
  • Cook Time : 30m
  • Ready In : 40m
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Nutritional Info

This information is per serving.

  • Calories

    410
  • Fat

    12 grams
  • Saturated Fat

    5 grams
  • Cholesterol

    15 milligrams
  • Sodium

    511 milligrams
  • Carbohydrate

    69 grams
  • Fiber

    11 grams
  • Protein

    11 grams
  • Sugar

    20 grams

Ingredients

  • 3 sweet potatoes (about 1 1/4 pounds) peeled and cut into 1-inch chunks
  • Kosher salt and freshly ground pepper
  • 1/4 small head red cabbage, shredded (about 1 1/2 cups)
  • 3 tablespoons fresh lime juice (from about 2 limes)
  • 2 cups chopped pineapple
  • 1/4 cup fresh cilantro, chopped
  • 2 cloves garlic
  • 1 canned chipotle chile pepper in adobo, plus 1 to 2 teaspoons sauce from the can
  • 1/2 teaspoon ground cumin
  • 1 15-ounce can refried black beans (vegetarian, if desired)
  • 8 tostada shells
  • 1/4 cup Mexican crema or sour cream

Method

Step 1

Put the sweet potatoes in a large skillet and add enough water to cover; season with salt and pepper. Bring to a boil, reduce the heat to a simmer and cook until tender, 20 to 25 minutes. Drain and return to the skillet.

Step 2

Meanwhile, mix the cabbage, 1 tablespoon lime juice and a pinch of salt in a small bowl; set aside. Toss 1 cup pineapple with the cilantro and 1 tablespoon lime juice in a small bowl; set aside. Puree the remaining 1 cup pineapple with 1 tablespoon lime juice, the garlic, chipotle and adobo sauce, cumin and 1/4 cup water in a blender until smooth. Stir the pineapple sauce into the sweet potatoes and cook over medium heat until warmed through, 3 to 4 minutes.

Step 3

Put the black beans in a small saucepan, add 3 tablespoons water and warm over medium-high heat. Spread on the tostadas, then top with the sweet potatoes, pineapple salsa and cabbage. Drizzle with the crema.

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