Black Bean Tostadas With Sweet Potato and Poblanos

5.0
(3)

Canned refried beans are an essential shortcut staple for delicious, vegetarian meals. They are flavorful, hearty, and as easy as using a can opener. Weeknight win! In this recipe, they are a tasty backdrop to fresh ingredients like a cabbage and radish slaw, plus roasted sweet potatoes and poblanos. Crema ties it all together, and if you want to add even more richness, finish it off with a crumble of cotija cheese, too. Shopping tip: If you can’t find tostadas, you can just use tortilla chips to turn this recipe into nachos. Or, pan-fry soft tortillas in a skillet with hot oil until crispy on both sides.

Black Bean Tostadas With Sweet Potato and Poblanos on a Plate on a Table
Photo: Victor Protasio
Hands On Time:
20 mins
Total Time:
35 mins
Yield:
4 serves

Ingredients

  • 1 sweet potato, chopped

  • 3 poblano peppers, seeded and chopped

  • 1 teaspoon ground cumin

  • 4 tablespoons olive oil, divided

  • ¾ teaspoon kosher salt, divided

  • 2 tablespoons fresh lime juice (from 1 lime)

  • 3 cups shredded red cabbage (from 1 small head)

  • 4 radishes, thinly sliced

  • 1 cup chopped fresh cilantro leaves

  • 1 15.5-oz. can refried black beans, warmed

  • 4 5-in. corn tostadas

  • ¼ cup sour cream

  • Lime wedges, for serving

Directions

  1. Preheat oven to 400°F. Toss sweet potato and poblanos with cumin, 1 tablespoon oil, and ½ teaspoon salt in a bowl; spread in a single layer on a rimmed baking sheet. Roast until vegetables are tender, about 25 minutes, stirring halfway through.

  2. Meanwhile, whisk lime juice and remaining 3 tablespoons oil and ¼ teaspoon salt in a large bowl. Add cabbage, radishes, and cilantro and toss to coat.

  3. Spread refried black beans on tostadas. Top with sweet potato mixture, slaw, and sour cream; serve with lime wedges.

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