Ingredients
1¾lbssweet potatoes,about 3 medium, peeled and sliced into ¾” pieces
1tbspSimplyNature Organic Extra Virgin Olive Oil
½tspchili powder
salt
1tbspSimplyNature Organic Extra Virgin Olive Oil
2clovesgarlic,pressed or minced
1tspground cumin
30ozSimplyNature Organic Black Beans,2 cans, rinsed and drained
½cupwater
½tspsea salt grinder,more to taste
8corn tortillas,use 100% corn to ensure crispiness
1tbspSimplyNature Organic Extra Virgin Olive Oil,for brushing
18ozromaine lettuce,roughly chopped
⅔cupHappy Farms Preferred Feta Cheese Crumbles
¾cupred onion,finely chopped, divided
¼cupSimplyNature Organic Extra Virgin Olive Oil
2tbspfresh lime juice,about 1 lime
sea salt grinder,to taste, if necessary
2avocados,ripe. pitted and thinly sliced
handful of fresh cilantro leaves,chopped
hot sauce,or salsa, for serving
Preparation
Preheat the oven to 400 degrees F with two racks placed near the middle of the oven, leaving a few inches in between the racks. Line two large rimmed baking sheets with parchment paper to prevent sticking.
Place the sweet potatoes on one of the prepared baking sheets, then drizzle the olive oil on top and sprinkle with the chili powder and several dashes of salt. Toss until the sweet potatoes are lightly and evenly coated with oil and spices.
Bake for about 30 to 35 minutes until the sweet potatoes are tender and caramelized on the edges. Set aside, but leave the oven on for the crispy tortillas.
In a medium saucepan over medium heat, warm the olive oil until shimmering. Add the garlic and cumin and cook, while stirring constantly, until fragrant, about 30 seconds.
Add the drained beans, water, and salt. Let the mixture come to a simmer and cook for 10 minutes, stirring often, and reducing heat as necessary to maintain a gentle simmer.
Remove from the heat and mash the beans with a potato masher, pastry cutter, or fork until the mixture is thick and spreadable. Cover and set aside.
On the remaining prepared baking sheet, brush both sides of each tortilla lightly with oil. Clear off the other baking sheet by transferring the roasted sweet potatoes to a serving bowl, but reuse the parchment paper.
Arrange 4 tortillas in a single layer across each pan. Bake for 10 to 12 minutes, turning halfway until each tortilla is golden and lightly crisp. Set aside.
In a medium serving bowl, combine the chopped lettuce, feta, about 1/2 cup of the red onion (reserve the rest for garnish), olive oil, and lime juice.
Toss to combine, and add a pinch of salt if needed. Divide the salad between 4 low, wide salad bowls, or dinner plates.
Spread black beans over each tortilla, and place each one on a bed of salad. Top each tortilla with a few slices of avocado, followed by the sweet potatoes, and a sprinkle of red onion and cilantro.
Serve with hot sauce or salsa on the side. Tostadas are best consumed promptly. If having leftovers, store individual components separately, if possible.
