Don’t let all the good-for-you toppings fool you. These tostadas are deeply indulgent and heartily satisfying, thanks to crisp-chewy tortillas, plus cheese, cilantro, and lime. (Is there anything that isn’t great with cheese, cilantro, and lime? We think not.)
Sweetpotato, Kale, and Black Bean Tostadas
1 1/2 pounds orange- or yellow-fleshed sweetpotatoes, or a combination, cut into 1/2-inch dice
3/4 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon pepper
3 1/2 tablespoons olive oil, divided
Eight 5- to 6-inch corn or flour tortillas
One 15-ounce can black beans, drained and rinsed
1/2 onion, cut into 1/4-inch dice
4 cups shredded kale or baby kale leaves
4 ounces Monterey Jack or Cheddar cheese, or a combination, shredded
1/2 cup fresh cilantro leaves or cilantro sprigs
1 lime, cut into 8 wedges
Green hot sauce, for serving
- Preheat the oven to 400°F. Arrange three racks in the oven.
- In a large bowl, combine the sweetpotatoes, paprika, salt, pepper, and 2 tablespoons of the oil. Spread the mixture on a large rimmed baking sheet and bake on the bottom rack until just tender, about 15 minutes.
- Meanwhile, arrange the tortillas on two additional rimmed baking sheets. Brush on both sides with the remaining 1 1/2 tablespoons of oil and set aside.
- Scatter the beans and onion over the sweetpotatoes, toss the entire mixture, and return to the bottom rack. Place the tortillas on the other two racks and bake 6 minutes. Turn the tortillas over, switch racks, and continue to bake until the sweetpotatoes are tender and the tortillas are crisped, about 6 minutes.
- Top the tortillas with the kale, sweetpotato mixture, and cheese and return to the bottom racks to slightly melt the cheese, 2 to 3 minutes. Arrange the tostadas on plates and top with the cilantro. Serve with the lime wedges and hot sauce alongside.
Adapted from a recipe courtesy of Teaspoon of Spice