Tagged: tostada

sweet potato tostadas with pineapple cabbage pinapple slaw

Lately, I’ve been really into simple summer pleasures.

Sunday afternoon naps, glass after glass of iced tea, and recipes with easily adaptable leftovers so I don’t have to turn on the stove for days at a time.

Enter tostadas. If you bake up a batch of corn tortillas and mix together a simple base — in this case spiced black beans and sweet potatoes — you can taco-fy a new dinner every night.

Top it with this pineapple slaw tonight, and drizzle with tahini tomorrow. Charred corn salad and pico de galo would be delicious. Lemony greens and olive oil? Yes. Do it.

And of course, a dollop of watermelon salsa goes without saying.

Sweet Potato Tostadas with Pineapple Cabbage Slaw

Adapted ever-so-slightly from Joy The Baker

Roasted Sweet Potatoes:

  • 2 sweet potatoes, peeled and chopped
  • 1 tablespoon olive oil
  • 1 teaspoon cinnamon
  • 2 teaspoons cumin
  • salt and pepper to taste

Pineapple Cabbage Slaw:

  • 2 cups shredded purple cabbage
  • 1/4 cup unsweetened pineapple juice
  • 2 tablespoons balsamic vinegar
  • salt and pepper to taste

Beans:

  • 2 15-ounce cans black beans, drained and rinsed
  • 1 teaspoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon coriander

corn tortillas

Preheat oven to 400 degrees.  Place tortillas on a cookie sheet and bake until crisp, usually 15 minutes. Remove from oven, and set aside.

Toss sweet potatoes with olive oil, salt, pepper, and spices. Spread evenly on a greased cookie sheet and bake in the oven for 30-40 minutes, until cooked through.

While the potatoes cook, combine all the slaw ingredients in a large mixing bowl. Mix well, and set aside.

Heat olive oil in a large frying pan.  Add onions and cook until translucent, then stir in garlic, spices, and beans. Heat through and combine with sweet potatoes. Serve on top of tortillas with slaw and whatever other toppings your heart desires (I like salsa and avocado.)