4.9 from 36 votes
Sweet Potato Refried Bean Tostadas
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!
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 10 mins
Servings: 4
Calories: 525 kcal
Course:
Main Course
Cuisine:
Mexican , Vegetarian
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
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.
Cup of Yum
Nutrition Information
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
% 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.