Snack · Mexican · 10 min
Black Bean and Smoked Paprika-Spiced Sweet Potato Tostadas
- Calories
- 211
- Protein
- 8g
- Carbs
- 33g
- Fat
- 5g
Ingredients
- 0.6667 each corn tortilla
- 0.6661 cup canned black beans
- 0.125 tsp garlic powder
- 1 tbsp water
- 2 tbsp sweet potato
- 1 tsp extra virgin olive oil
- 0.25 tsp smoked paprika
- 1 pinch fine sea salt
Method
- 01Preheat your oven to 400°F (200°C).
- 02In a small bowl, toss the finely cubed sweet potatoes with olive oil, 0.2 g of the smoked paprika, and a pinch of salt.
- 03Spread the sweet potatoes on a small baking sheet and bake for 15 minutes until tender and light brown at the edges.
- 04While sweet potatoes roast, add the drained black beans, garlic powder, and a splash of water to a small saucepan. Simmer over low heat until warm and fragrant, about 3 minutes.
- 05Mash half of the black beans with a fork to create a coarse, creamy texture, leaving the rest whole.
- 06If needed, warm the crisp corn tostada in the oven for 1-2 minutes until heated through.
- 07Spread the warm mashed black bean mixture evenly over the tostada base.
- 08Top with roasted sweet potato cubes and remaining whole black beans. Dust with the remaining smoked paprika before serving.
Cook it with the whole plan around it
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