These Black Bean Tostadas feature roasted sweet potatoes and an easy, flavor-packed chipotle cream! Perfect for a meal prep lunch or simple vegetarian dinner.
1tablespoonadobo sauceAdobo sauce is found in canned chipotles
Instructions
Preheat oven to 425
Toss cubed potatoes with oil, salt, and pepper. Spread evenly on a greased baking sheet and roast for 30 minutes, turning occasionally.
Remove potatoes from oven and add drained and rinsed black beans; stir together on the pan so beans are warmed through.
Combine the sour cream and chipotle sauce in a small bowl.
To assemble, top each tostada with a scoop of the roasted sweet potatoes and black beans and drizzle with the chipotle cream.
Notes
*You can purchase pre-made tostadas in the Hispanic aisle of most groceries. However, if you wish to make your own heat a large skillet to medium heat and add enough canola oil to cover the bottom and fry a soft corn tortilla about 2 minutes on each side until lightly browned. Lay on a wire rack or napkin lined plate to drain off any grease.**You can garnish with chopped red onions, fresh cilantro, or crumbled queso fresco cheese.