Black Bean and Sweet Potato Tostadas
Black Bean and Sweet Potato Tostadas! Seasoned black beans piled high with roasted sweet potatoes, covered with avocado creme. Vegan & GlutenFree.
Ingredients
Avocado Cream Sauce:
- 1/2 cup raw, unsalted, cashews, soaked for at least 1 hour*
- 1/2 cup water
- juice of 1 lime
- 1 avocado
- 1 jalapeno, seeded and sliced
Black Bean and Sweet Potato filling:
- 2 cups cubed sweet potatoes, about two small potatoes
- 1/2 cup diced red onion
- 1 tablespoon olive oil
- 1-2 teaspoons chili powder
- 1/2 teaspoon cumin powder
- 1/4 teaspoon salt, may need more/less depending on what beans you use
- 1 15 ounce can black beans, drained and rinsed
- 1 lime, juiced
- 2 teaspoons maple syrup
- 1/4 cup minced cilantro
- 8 Corn tortillas
Instructions
- Preheat oven to 425˚ degrees F.
- Place all ingredients for the creme sauce in a blender and puree until creamy and smooth. Depending on the strength of your blender, you may need to add a tablespoon or two of water to ensure creaminess. Taste and season as needed with salt/pepper.
- Toss sweet potato with onion, olive oil, chili pepper, 1/2 teaspoon cumin, and salt. Spread in a single layer on a baking sheet. Roast for 20-25 minutes or until potatoes are tender and beginning to brown.
- In a small sauce pan, combine black beans, lime juice, honey, and 1/2 teaspoon cumin. Cook over medium-low until warmed through. Remove from heat and stir in the cilantro.
- Set aside.
- Place the tortillas on a sheet tray and lightly spray with oil. Toast until crispy then divide black bean mixture evenly. Top with roasted sweet potatoes and finish with a drizzle of avocado creme sauce. Serve with a sprinkle of cilantro, if desired.