Hello, I’m Elise. Today, I’m gonna show you how to make sweet potato tostadas recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I will make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Sweet Potato Tostadas Recipe
Sweet Potato Tostadas is one of the most favored of recent trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Sweet Potato Tostadas is something which I have loved my entire life. They are fine and they look fantastic.
To begin with this recipe, we must first prepare a few components. You can have sweet potato tostadas using 12 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Sweet Potato Tostadas:
- Get 9 corn tortillas
- Take corn oil; as needed
- Get 30 oz refried beans
- Prepare 4 oz diced green chiles
- Prepare 2 jalapeños; seeded & small dice
- Prepare 1 yellow onion; small dice
- Get 1 sweet potato; peeled & medium dice
- Make ready 1/3 C sweet corn
- Get 4 oz cilantro-garlic goat cheese
- Take 3/4 C shredded chihuahua cheese
- Prepare 1 T Mexican oregano
- Prepare 1 large pinch each sea salt, black pepper, and sugar
Instructions to make Sweet Potato Tostadas:
- Preheat oven to 450°
- Lay corn tortillas out on 2-3 baking sheets lined with parchment paper. Brush corn oil over tortillas and sprinkle with sea salt. Do not let tortillas touch or overlap each other.
- Bake for approximately ten minutes or until tortillas are browned and crispy. Pat dry any oil that may be atop tortillas. Lay tortillas on paper towels to remove excess oil.
- Heat the refried beans in a medium sized sauce pan. Bring to a simmer.
- Cover sweet potatoes with cold, salted water. Boil until potatoes are easily pierced with a paring knife. Drain.
- In a mixing bowl combine corn, onions, jalapenos, diced green chiles, Mexican oregano, goat cheese, and 1/2 C of the shredded chihuahua cheese. Add sweet potatoes. Add a large pinch of salt, pepper, and sugar. Mix well.
- Layer refried beans atop each tostada. Top each tostada with sweet potato mixture. Drop little dollops of sour cream randomly atop each tostada. Spoon some salsa along each tostada. Sprinkle cilantro. Serve with lime wedges.
- Variations; Black beans, black bean puree, cilantro, apple cider vinegar, avocado, poblano, celery, celery seed, ginger, honey, coconut, chipotle, ancho chile powder, cumin, cayenne, crushed pepper flakes, chives, scallions, cinnamon, , chicken, beef, shrimp, lemon, tomato, spinach, tamarind , arugula, queso fresco, cotija, coriander, mole, nopalitos, pinto, red onion, habanero, crema, pickled jalapeños or onions or carrots, mango, bell peppers, jalapeños, paprika, smoked paprika, serrano, , lime zest, clove, allspice, pumpkin,
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