Sweet Potato–Black Bean Tostadas

Drescription

These sweet potato tostadas pack in plenty of plant-based protein, combining hearty black beans and nutrient-packed sweet potatoes for a satisfying and flavorful meal. Along with the protein, you’ll also get a boost of gut-healthy fiber and plenty of anti-inflammatory vitamins and minerals from the sweet potatoes.

Ingredients

• 1½ pounds unpeeled sweet potatoes, chopped (about 4 cups)
• 4 tablespoons extra-virgin olive oil, divided
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 tablespoon no-salt-added taco seasoning (such as mrs. dash), divided
• 1½ teaspoons salt, divided
• 6 (6-inch) yellow corn tortillas
• 1 medium white onion, finely chopped (about 1 cup), divided
• 3 cloves garlic, finely chopped (1 tablespoon)
• 1 (15-ounce) can no-salt-added black beans, undrained
• 6 tablespoons lower-sodium vegetable broth
• 2 medium tomatoes, finely chopped (about 2 cups)
• 1 small red onion, finely chopped (about ½ cup)
• ½ cup finely chopped fresh cilantro
• 1 small jalapeño pepper, seeded and finely chopped (2 tablespoons)
• 3 tablespoons lime juice, plus wedges for serving
• ½ teaspoon freshly ground black pepper
• 2 tablespoons mexican crema, divided

Directions

1. Preheat oven to 400°F with racks in upper and lower third positions. Combine chopped sweet potatoes with 2 tablespoons oil, 1 teaspoon each cumin, smoked paprika and taco seasoning and ½ teaspoon salt on a large rimmed baking sheet; toss until coated. Roast on the lower rack, tossing once, until browned and fork-tender, 20 to 25 minutes. Cover with foil to keep warm.
2. Meanwhile, brush both sides of tortillas with 1 tablespoon oil and sprinkle with ¼ teaspoon salt. Arrange on a large rimmed baking sheet (it’s OK if they overlap a bit; they will shrink as they cook). Bake on the top rack, turning once, until browned and crisp, 12 to 13 minutes. Transfer the tostadas to a wire rack and let cool.
3. Heat the remaining 1 tablespoon oil in a medium saucepan over medium heat. Add half of the chopped white onion; cook, stirring occasionally, until softened, about 3 minutes. Add chopped garlic, ¼ teaspoon salt and the remaining 2 teaspoons taco seasoning; cook, stirring constantly, until fragrant, about 30 seconds. Stir in undrained black beans and 6 tablespoons broth; bring to a simmer over medium heat. Mash the beans, using a fork or a potato masher, until smooth. Continue to simmer, stirring occasionally, until thickened, about 8 minutes. (There will be a few unmashed beans, that’s OK.) Remove from heat and cover to keep warm.
4. In a medium bowl, combine chopped tomatoes, red onion, cilantro and jalapeño, the remaining chopped white onion, 3 tablespoons lime juice, ½ teaspoon pepper and the remaining ½ teaspoon salt; mix well.
5. Top the tostadas with beans, sweet potatoes, tomato mixture and 2 tablespoons crema. Serve with lime wedges, if desired, and with the remaining tomato mixture on the side.