55m$9.82Sweet Potato Black Bean Tostadas
Crisp sheet-pan corn tortillas topped with roasted sweet potatoes, black beans, red cabbage, avocado, and salsa verde. A bright, plant-based tostada meal for lunch or dinner.
- Energy
- 524 calories per serving
- Protein
- 12.9 g per serving
- Carbs
- 83.9 g per serving
- Fat
- 16.1 g per serving
- Sodium
- 1286 mg per serving
Shopping options
extra-virgin olive oil
2 Tablespoon
Kroger® Extra Virgin Olive Oil
6%
salsa verde
0.75 Cup
Kroger® Mild Tomatillo Salsa Verde
38%
ground cumin
1 Teaspoon
Kroger® Ground Cumin Shaker
5%
fine sea salt
0.75 Teaspoon
Morton is All-Natural Fine Sea Salt, Non Iodized Seasoning Salt 17.6 Oz
1%
chili powder
1.5 Teaspoon
Kroger® Chili Powder Shaker
4%
red cabbage
2 Cup
Organic Red Cabbage
20%
corn tortillas
8 Count
Kroger® Soft Traditional White Corn Tortillas
27%
avocado
1 Each
Fresh Large Ripe Avocado
100%
canned black beans
1 Can
Bush's Black Beans 15 oz
100%
sweet potatoes
1.5 Pound
Sweet Potato
100%
lime
1 Each
Fresh Large Limes - Each
100%
Cost Summary
· only what you use
per serving · 4 servings
Cook this recipe
- sweet potatoes-1.5 lb
- canned black beans-1 can
- corn tortillas-8 tortilla
- red cabbage-2 cups
- avocado-1 each
- salsa verde-0.75 cups
- extra-virgin olive oil-2 tbsp
- chili powder-1.5 tsp
- ground cumin-1 tsp
- fine sea salt-0.75 tsp
- lime-1 each
Preheat the oven to 425°F. Peel and dice the sweet potatoes, drain and rinse the black beans, and thinly slice the red cabbage.
Keep fingers clear of the knife blade while dicing the sweet potatoes and slicing the cabbage.
On the rimmed sheet pan, combine sweet potatoes, 1 1/2 tablespoons olive oil, chili powder, cumin, and 1/2 teaspoon salt; toss on the pan and spread in a single layer.
Roast for 20 minutes, then scatter the black beans and remaining 1/4 teaspoon salt over the sweet potatoes; stir and roast 8 to 10 minutes more, until the potatoes are fork-tender and the beans look dry and warmed through.
Use oven mitts when handling the hot rimmed sheet pan.
Shake excess water from the rinsed beans before adding them to reduce steam and splatter in the oven.
Transfer the sweet potato-black bean filling to serving plates. Arrange 4 tortillas on the same sheet pan, rub lightly with part of the remaining olive oil, bake for 4 minutes, flip, and bake 3 to 4 minutes more until crisp and lightly browned; repeat with the remaining tortillas and oil.
Use oven mitts when handling the hot rimmed sheet pan.
Flip tortillas carefully with a spatula so they do not slide on the hot pan.
While the tortillas crisp, slice the avocado and cut the lime into wedges.
Cut the avocado on a stable cutting board, not in your hand.
Top each crisp tortilla with sweet potato-black bean filling, red cabbage, avocado, salsa verde, and a squeeze of lime; serve while the tostadas are still crisp.
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