Roasted Sweet Potato and Black Bean Salad Tostadas from Cookie and Kate
Recipe: Roasted Sweet Potato and Black Bean Salad Tostadas from Cookie and Kate
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
For the Refried Black Beans:
1 tablespoon SimplyNature Organic Extra Virgin Olive Oil
2 cloves garlic, pressed or minced
1 teaspoon Stonemill Ground Cumin
2 15.5-ounce cans SimplyNature Organic Black Beans, rinsed and drained
1/2 cup water
1/2 teaspoon Stonemill Sea Salt Grinder, plus additional to taste
For the Roasted Sweet Potatoes:
1 3/4 pounds sweet potatoes (about 3 medium), peeled and sliced into 3/4” pieces
1 tablespoon SimplyNature Extra Virgin Olive Oil
1/2 teaspoon Stonemill Chili Powder
Stonemill Iodized Salt
For the Crisp Lime Salad and Garnishes:
18 ounces romaine lettuce, roughly chopped
2/3 cup (about 4 ounces) Happy Farms Preferred Feta Cheese Crumbles
3/4 cup finely chopped red onion, divided
1/4 cup SimplyNature Organic Extra Virgin Olive Oil
2 tablespoons fresh lime juice (about 1 lime)
Stonemill Sea Salt Grinder to taste, if necessary
2 ripe avocados, pitted and thinly sliced
Small handful of fresh cilantro leaves, chopped
Burman’s Hot Sauce or Specially Selected Salsa, for serving
For the Crispy Tortillas:
8 Pueblo Lindo White Corn Tortillas
1 tablespoon SimplyNature Organic Extra Virgin Olive Oil, for brushing
To roast the sweet potatoes: Preheat the oven to 400°F with two racks placed near the middle of the oven, leaving a few inches in between the racks. Line two large rimmed baking sheets with parchment paper to prevent sticking.
Place the sweet potatoes on one of the prepared baking sheets, then drizzle the olive oil on top and sprinkle with the chili powder and several dash of salt. Toss until the sweet potatoes are lightly and evenly coated with oil and spices.
Bake until the sweet potatoes are tender and caramelized on the edges, about 30 to 35 minutes. Set aside, but leave the oven on for the crispy tortillas.
Meanwhile, to cook the refried beans: In a medium saucepan over medium heat, warm the olive oil until shimmering. Add the garlic and cumin and cook, while stirring constantly, until fragrant, about 30 seconds.
Add the drained beans, water and salt. Let the mixture come to a simmer and cook for 10 minutes, stirring often, and reducing heat as necessary to maintain a gentle simmer. Remove from the heat and mash the beans with a potato masher, pastry cutter or fork until the mixture is thick and spreadable. Cover and set aside.
To prepare the crispy tortillas: On the remaining prepared baking sheet, brush both sides of each tortilla lightly with oil. Clear off the other baking sheet by transferring the roasted sweet potatoes to a serving bowl, but reuse the parchment paper. Arrange 4 tortillas in a single layer across each pan. Bake for 10 to 12 minutes, turning halfway, until each tortilla is golden and lightly crisp. Set aside.
To prepare the salad: In a medium serving bowl, combine the chopped lettuce, feta, about 1/2 cup of the red onion (reserve the rest for garnish), olive oil and lime juice. Toss to combine, and add a pinch of salt if the flavors don’t quite sing yet. Divide the salad between 4 low, wide salad bowls or dinner plates.
To assemble the tostadas, spread black beans over each tortilla, and place each one on a bed of salad. Top each tortilla with a few slices of avocado, followed by the sweet potatoes, and a sprinkle of red onion and cilantro. Serve with your favorite hot sauce or salsa on the side.
Tostadas are best consumed immediately, as the salad tends to wilt and the tortillas lose crispness with time. Leftover black beans make a good side, and they’re also a great quesadilla filling.
Nutrition Information Per Serving: Per tostada: 470 calories, 22g fat, 4.5g saturated fat, 10mg cholesterol, 500mg sodium, 38g carbohydrate, 13g fiber, 8g sugars, 14g protein, Vitamin A 350%, Vitamin C 20%, Calcium 15%, Iron 15%