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/white-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