Black Bean Sweet Potato Tostadas

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Sweet potato, black beans, juicy tomatoes, loaded up on tostada shells, drizzled with Greek yog and served to a crowd of hungry mouths in under 30 minutes. Can you imagine such greatness? What if I told you that this could totally be a reality. Yes…you see where I’m going with this 😉

In the spirit of Fall, I love to dive into all things comfort food as much as the next person. Mac n cheese? Serve me up. Broccoli and cheddar soup? Seconds please. Shepherds pie? Lickin’ the plate. BUT…. sometimes my crazy college/nanny/constantly trying to adult schedule doesn’t really give me time to whip up deliciously hot and hearty meals. So…what’s a girl to do when time is ticking and the taste buds won’t back down? I unleash my secret weapon… super quick and easy Black Bean and Sweet Potato Tostadas. I’m happy, taste buds are happy, the family is happy, WINS ALL AROUND.

What I love about tostadas in general is that there are really no set rules that you have to follow when it comes to topping these beauties. Wanna throw some avocado into the mix? Go for it! Wanna substitute the black beans for re fried beans? The pantry is your oyster, friend.  However, these particular tostadas are an amaaazing combination clean, guilt free and satistying flavors.

Want me to let you in on a little secret? Sometimes….when I really feel like living life on the edge, I (dare I say it) substitute these bad boys for Taco Tuesday. I know. REBEL LYFE.

Yields 5 servings

Sweet Potato and Black Bean Tostadas

10 minPrep Time

10 minCook Time

20 minTotal Time

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Ingredients

• 10 corn tortillas (I used the Mission brand)
• 3 medium sweet potatoes
• 1 cup black beans
• ½ cup finely shredded mozzarella cheese
• 2 tomatoes, diced
• ¼ cup nonfat Greek yogurt
• ½ cup chopped cilantro
• 1 tsp garlic powder
• salt and pepper to taste

Instructions

1. Preheat oven to 400 degrees F. Cut the sweet potato into small cubes and add to a medium sized pot. Fill the pot with enough water to completely cover the potatoes and cook until the sweet potatoes are tender. While the potatoes are cooking, line the torillas up on a baking sheet and spray lightly with cooking spray. Bake for 5-7 minutes, flipping halfway through or until they are crispy.
2. Remove potatoes from heat and mash with garlic powder, salt and pepper.
3. Add approx 2 tablespoons of mashed sweet potato to each tostada shell and top with black beans, diced tomatoes, cheese and cilantro. Drizzle with nonfat Greek yogurt and season to taste. Enjoy!

Notes

For an easier alternative, you can purchase ready made tostada shells at virtually any grocery store!

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https://www.itscheatdayeveryday.com/black-bean-sweet-potato-tostadas/

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