Black Bean Tostadas and Chipotle Cream
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.
Servings: 8 tostadas (4 servings)
Ingredients
For the tostadas
- 2 medium sweet potatoes peeled and cubed
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon olive oil
- 1 15 ounces can black beans, drained and rinsed
- 8 corn tostadas*
For the chipotle cream
- 3 tablespoons sour cream
- 1 tablespoon adobo sauce Adobo 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.
Nutrition
Serving: 2tostadas | Calories: 247kcal | Carbohydrates: 44g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Cholesterol: 6mg | Sodium: 196mg | Fiber: 9g | Sugar: 5g