Sweet Potato Refried Bean Tostadas
User Reviews
4.9
36 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
1 hr 10 mins
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Servings
4
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Calories
525 kcal
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Course
Main Course
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Cuisine
Mexican, Vegetarian
Sweet Potato Refried Bean Tostadas
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Sweet Potato Refried Bean Tostadas- crispy tostadas with mashed sweet potatoes, refried beans, fresh kale slaw, avocado, and creamy cilantro lime dressing! This easy meatless meal is full of flavor!
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Ingredients
For the tostadas:
- 8 corn tortillas
- Olive oil or avocado oil cooking spray
- kosher salt, to taste
- 2 large sweet potatoes
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 30 oz refried beans
For the kale slaw:
- 4 cups finely chopped kale
- 3 cups finely chopped purple cabbage
- 2/3 cup chopped cilantro
- 1/4 cup diced red onion
- 2 cloves garlic, minced
- 1 1/2 tablespoons olive oil or avocado oil
- 2 tablespoons fresh lime juice
- 1/3 cup toasted pepitas
- Kosher salt and freshly ground black pepper, to taste
Toppings:
- 1 to 2 avocados, peeled, seeded, and chopped
- 1 cup Crumbled queso fresco
- Creamy Cilantro Lime Dressing, for drizzling
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Instructions
- Preheat oven to 400 degrees F. Spray two large baking sheets with cooking spray.
- Lightly spray both sides of the tortillas with cooking spray and place them in a single layer on the prepared baking sheets. Lightly season them with salt.
- Bake for 5 minutes, flip them over and bake for another 5-10 minutes, until the tortillas are crispy like a chip. Remove from oven and set aside.
- Turn the oven to 425 degrees F. Poke the sweet potatoes with a fork all over. Place on a baking sheet that has been lined with aluminum foil. Bake until potatoes are tender, 40 to 45 minutes. Remove from the oven and let cool until you can handle them.
- While the sweet potatoes are baking, make the kale slaw. In a large bowl, combine the kale, cabbage, cilantro, onion, garlic, oil, and lime juice. Massage with clean hands or toss with tongs until the kale softens a little. Stir in the pepitas. Set aside.
- Cut the sweet potatoes in half and scoop out the flesh. Place in a bowl and mash with a fork. Season with smoked paprika, cumin, chili powder, and garlic powder. Stir and season with salt and pepper, to taste.
- Spread warm refried beans on top of the tostada shells. Next, spread a layer of mashed sweet potatoes over the beans. Top with kale slaw, avocado, queso fresco, and cilantro lime dressing, if using. Serve immediately.
Nutrition Information
Show Details
Calories
525kcal
(26%)
Carbohydrates
88g
(29%)
Protein
26g
(52%)
Fat
20g
(31%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
4g
Monounsaturated Fat
12g
Trans Fat
1g
Cholesterol
21mg
(7%)
Sodium
989mg
(41%)
Potassium
1351mg
(39%)
Fiber
21g
(84%)
Sugar
12g
(24%)
Vitamin A
24313IU
(486%)
Vitamin C
130mg
(144%)
Calcium
468mg
(47%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 525 kcal
% Daily Value*
| Calories | 525kcal | 26% |
| Carbohydrates | 88g | 29% |
| Protein | 26g | 52% |
| Fat | 20g | 31% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 21mg | 7% |
| Sodium | 989mg | 41% |
| Potassium | 1351mg | 29% |
| Fiber | 21g | 84% |
| Sugar | 12g | 24% |
| Vitamin A | 24313IU | 486% |
| Vitamin C | 130mg | 144% |
| Calcium | 468mg | 47% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
36 reviews
Excellent
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