Sweet potatoes and black beans make the most amazing combination!
Ingredients
Roasted sweet potatoes
1 can black beans
¼ cup sweet onion, minced
1 Tbsp olive oil
½ tsp cumin
¼ tsp garlic powder
¼ tsp onion powder
corn tortillas
TOPPINGS:
1 avocado, diced
onion, diced
tomato, diced
cheese, shredded
lettuce, shredded
sour cream
salsa
hot sauce
Instructions
Roast sweet potatoes with olive oil, sea salt and pepper at 425 for 30-40 minutes.
In large skillet, add onion and cook till softened. Add in can of black beans (drained and rinsed). Stir in cumin, garlic power and onion powder. Cook for 10-15 minutes until you achieve desired consistency.
While beans are cooking, prep all toppings.
I use frozen organic corn tortillas from Whole Foods. I pop them in my toaster oven till hard and crispy. You can also crisp them up in the oven or fry them up in a little bit of oil in a skillet.
Spread tostada with black beans and top with roasted sweet potatoes. Add on desired toppings.
Recipe by Creative Kitchen at http://creativekitchenadventures.com/2012/06/11/roasted-sweet-potato-black-bean-tostada/