Chef: Katie Mae
Makes:  6 tostadas
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes

Ingredients

  • 2 medium cooked sweet potatoes, mashed (any potato works)
  • 1½ c cooked black beans (1 can drained and rinsed)
  • 2 T water
  • ½ T ground cumin
  • 1 t ground coriander
  • 1 t garlic granules
  • 1 t chili powder
  • 6 corn tortillas, oil-free
  • 2 c spinach, chopped
  • 3 Roma tomatoes, seeded and diced

Directions

  1. Preheat oven to 350F.  
  2. Set freshly cooked and mashed sweet potatoes aside. (If the sweet potatoes were cooked previously and are cool, warm them up on the stove top.)
  3. In a medium saucepan over medium low heat, add black beans, water, cumin, coriander, garlic granules and chili powder.
  4. Heat the beans for 5-10 minutes, stirring occasionally.
  5. Lay tortillas in a single layer on a baking tray.
  6. Put tortillas in the oven for 4-6 minutes, depending on how soft you want them to be. Remove from oven and lay on a serving plate. 
  7. To make a tostada, first add a thin layer of spinach to the tortilla.
  8. Then,  scoop a little of the sweet potatoes onto the spinach.
  9. Add about ¼ cup of the black beans on top of the sweet potatoes.
  10. Top off with diced tomatoes, and your favorite salsa.

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