Sweet Potato Black Bean Tostadas

Ingredients

• 1.5 Pound sweet potatoes - 1 1/2 pounds (680 g), peeled and diced into 1/2-inch pieces, Peeled and diced into 1/2-inch pieces; metric equivalent given as 680 g.
• 1 Can canned black beans - 1 can (15 ounces), drained and rinsed, drained and rinsed
• 8 Count corn tortillas - 8 tortillas (6-inch), 6-inch tortillas.
• 2 Cup red cabbage - 2 cups (140 g), thinly sliced, Metric equivalent given as 140 g.
• 1 Each avocado - 1 large (200 g), Sliced while the tortillas crisp.
• 0.75 Cup salsa verde - 3/4 cup (180 ml), Metric equivalent given as 180 ml.
• 2 Tablespoon extra-virgin olive oil - 2 tablespoons (30 ml), Metric equivalent given as 30 ml; divided between roasting and tortilla-crisping.
• 1.5 Teaspoon chili powder - 1 1/2 teaspoons (4 g), Metric equivalent given as 4 g.
• 1 Teaspoon ground cumin - 1 teaspoon (2 g), Metric equivalent given as 2 g.
• 0.75 Teaspoon fine sea salt - 3/4 teaspoon (4 g), Metric equivalent given as 4 g; divided between roasting the potatoes and adding the beans.
• 1 Each lime - 1 medium (70 g), Cut into wedges and squeezed over the tostadas.

Instructions

1. Preheat and prep vegetables

   1. *Preheat the oven to 425°F*. Peel and *dice the sweet potatoes*, drain and rinse the black beans, and *thinly slice the red cabbage*.

2. Season sweet potatoes

   2. 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*.

3. Roast filling

   3. *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*.

4. Crisp tortillas

   4. 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.

5. Prep avocado and lime

   5. While the tortillas crisp, *slice the avocado* and *cut the lime into wedges*.

6. Assemble and serve

   6. 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*.