Last week I discovered a new food pairing….and it tastes amazing!!!! Seriously, browsing food blogs has exposed me to so many flavors and unique tastes that I never knew existed! I can’t tell you how excited I am about combining black beans and sweet potatoes. I’d have never thought of this on my own….in a million years!
I first saw them as black bean and sweet potato burritoes, or was it enchiladas? I’m not sure now. But I knew I didn’t have flour tortillas to use or enchilada sauce. This is where the creativity kicks in. So last Sunday I decided to create a black bean and sweet potato tostada, and it was heaven!!
All I can say is it was so incredibly tasty that I had it 4 days in a row…Sunday, Monday, Tuesday and Wednesday….and still wasn’t tired of it. And then I had it again today!
So peel and dice the sweet potatoes (I did 3 so I’d have plenty of leftovers). Toss with olive oil and sprinkle liberally with sea salt and pepper. Roast at around 425 for about 20-30 min. You’ll know when they’re done. If you’ve never roasted sweet potatoes, you have to try it!! They carmelize and get so sweet. The salt and pepper off set the sweetness and they are just soooo good!!
Then just use as an ingredient in any black bean, mexican type combo you can think of. I layered my organic corn tortilla (pack of 10 at Whole Foods for 99 cents in the frozen section) with organic black beans straight out of the can, add chunks of sweet potatoes, and sprinkled with a bit of cumin.
Next I spooned on some mexican rotel (diced tomatoes with mexican seasonings). Then sprinkled with a little bit of shredded mexican cheese blend. Just a smidge was all I needed. Layered on fresh spinach leaves, spreaded a little bit of Daisy sour cream, then added a bit more rotel, some diced black olives and vidalia onion.