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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.

Karen Rankin

Gallery

Credit: Victor Protasio

Recipe Summary

hands-on:
20 mins
total:
35 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

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