Sweet Potato–Black Bean Tostadas

• portioner: 6 servings
• total tid: 50 minutes

Ingredienser

1½ pounds unpeeled sweet potatoes, chopped (about 4 cups)

4 tablespoons extra-virgin olive oil, divided

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 tablespoon no-salt-added taco seasoning (such as Mrs. Dash), divided

1½ teaspoons salt, divided

6 (6-inch) yellow corn tortillas

1 medium white onion, finely chopped (about 1 cup), divided

3 cloves garlic, finely chopped (1 tablespoon)

1 (15-ounce) can no-salt-added black beans, undrained

6 tablespoons lower-sodium vegetable broth

2 medium tomatoes, finely chopped (about 2 cups)

1 small red onion, finely chopped (about ½ cup)

½ cup finely chopped fresh cilantro

1 small jalapeno pepper, seeded and finely chopped (2 tablespoons)

3 tablespoons lime juice, plus wedges for serving

½ teaspoon freshly ground black pepper

2 tablespoons Mexican crema, divided

Vejledning

Preheat oven to 400°F with racks in upper and lower third positions. Combine chopped sweet potatoes with 2 tablespoons oil, 1 teaspoon each cumin, smoked paprika and taco seasoning and ½ teaspoon salt on a large rimmed baking sheet; toss until coated. Roast on the lower rack, tossing once, until browned and fork-tender, 20 to 25 minutes. Cover with foil to keep warm.

Meanwhile, brush both sides of tortillas with 1 tablespoon oil and sprinkle with ¼ teaspoon salt. Arrange on a large rimmed baking sheet (it’s OK if they overlap a bit; they will shrink as they cook). Bake on the top rack, turning once, until browned and crisp, 12 to 13 minutes. Transfer the tostadas to a wire rack and let cool.

Heat the remaining 1 tablespoon oil in a medium saucepan over medium heat. Add half of the chopped white onion; cook, stirring occasionally, until softened, about 3 minutes. Add chopped garlic, ¼ teaspoon salt and the remaining 2 teaspoons taco seasoning; cook, stirring constantly, until fragrant, about 30 seconds. Stir in undrained black beans and 6 tablespoons broth; bring to a simmer over medium heat. Mash the beans, using a fork or a potato masher, until smooth. Continue to simmer, stirring occasionally, until thickened, about 8 minutes. (There will be a few unmashed beans, that’s OK.) Remove from heat and cover to keep warm.

In a medium bowl, combine chopped tomatoes, red onion, cilantro and jalapeño, the remaining chopped white onion, 3 tablespoons lime juice, ½ teaspoon pepper and the remaining ½ teaspoon salt; mix well.

Top the tostadas with beans, sweet potatoes, tomato mixture and 2 tablespoons crema. Serve with lime wedges, if desired, and with the remaining tomato mixture on the side.

Ernæring

• Kalorier: 340 kcal
• Fedt i alt: 12 g
• Mættet fedt: 2 g
• Uumættet fedt: 9 g
• Transfedt: 0 g
• Kolesterol: 4 mg
• Natrium: 750 mg
• Kulhydrater i alt: 53 g
• Kostfiber: 11 g
• Sukker i alt: 8 g
• Protein: 8 g