This is a compensated post in collaboration with and Latina Bloggers Connect.
By now you all know my past life as a vegetarian. While practicing vegetarianism, I heavily relied on bean tostadas for my Mexican food fix. I used my love of Mexican tostadas as inspiration for these Sweetpotato Black Bean Tostadas using . They are an interesting twist to a Mexican food staple.
If you are not already a fan of California Sweetpotatoes you are missing out. California Sweetpotatoes are multifaceted marvels that are not only good for you but are ridiculously tasty. California Sweetpotatoes work in everyday cooking because they are so versatile in the kitchen. You an prepare them baked, mashed, steamed, pureed, roasted and even grilled and they can be enjoyed in both savory (like these Sweetpotato Black Bean Tostadas) and sweet recipes. California Sweetpotatoes have bold flavor on their own and also pair beautifully with just about any flavor combination.
Before I get started let’s clear something up. Did you know Sweetpotato is one word? A sweetpotato is not simply a “sweet potato.” It’s actually an entirely different vegetable from a potato and has a totally different set of nutrients. One medium-sized California Sweetpotato has only 105 calories and 0g fat or cholesterol, yet it also contains more than 80 nutrients including: 4g fiber, 2g of protein and more than a day’s worth of vitamin A.
One of my favorite ways to prep California Sweetpotatoes is in the crock pot. I love the slow-cooked taste and how tender they are once they’ve cooked all day. For a hint of spice I added half of a large white onion and two jalapeño peppers to the crock pot and sprinkled with salt and olive oil.
Once the potatoes were cooked I pulled the skins off and then mashed them in large pan with 1 cup of vegetable broth (reserving the cooked onions and jalapeños).
I then cooked a 15.5 oz can of black beans (drained) with the cooked onion and jalapeño chopped finely and added to the beans.
Once the ingredients were cooked I assembled the Sweetpotato Black Bean Tostadas by topping a fresh tostada with a layer of mashed sweetpotatoes, warm black beans, freshly made pico de gallo and crumbled cotija cheese. The result was a warm and tasty dish with a richly satisfying, good for you feel.
Sweet Potato Black Bean Tostadas
Ingredients
- 6 California Sweetpotatoes
- 1/2 white onion
- 2 jalapeño peppers whole
- olive oil
- salt
- 1 cup vegetable broth
- 15.5 ounce can of beans drained
- 1 package of fresh tostadas
- freshly made pico de gallo mix of chopped tomatoes, red onion and cilantro
- cotija cheese crumbled
Instructions
- Cook sweetpotatoes, 1/2 white onion and 2 whole jalapeños in a crock pot on low for 6-8 hours. Once cooked, peel sweetpotatoes of their skin and add in a large pan, reserve onion and jalapeño. Mix in 1 cup of vegetable broth and mash until smooth. Salt to taste. In a separate pan, drizzle with olive oil and add the reserved onion and jalapeño, finely chopped (remove seeds). Add drained black beans to pan and cook until warm and liquid is reduced. Take a tostada from the package and smooth a layer of sweetpotato on the top of the tostada. Then top with a small spoonful of black bean mixture, a spoonful of pico de gallo and finish with crumbled cotija cheese. Serve warm. Continue building tostadas for each guest using the same steps outlined above.
Notes
I hope you enjoy these Sweetpotato Black Bean Tostadas. They are my new fave.
This is a compensated post in collaboration with California Sweetpotatoes and Latina Bloggers Connect.
This article was written by food blogger Linda Arceo and Giggles, Gobbles and Gulps
This looks SO good! Pass me one and a glass of wine and I’d be a happy girl!