Black Bean and Sweet Potato Tostadas

After going through our most popular posts in 2010, it was clear that our readers like to see easy, healthy dinner recipes.  In 2011, it is our goal to share more of these recipes with you!  We will, of course, still be baking a lot and sharing those recipes as well.... because that's what we love to do :)

Now, let's get to these Black Bean and Sweet Potato Tostadas.  They are so easy to make and a great, healthy way to satisfy your craving for Mexican food.  You can add just about anything you want to these -- very versatile!  

Black Bean and Sweet Potato Tostadas
Source: Two Peas and Their Pod
Yields:  4 tostadas

2 large sweet potatoes, washed, peeled, and cut into small cubes
Drizzle of olive oil
Salt and pepper, to taste
4 corn tortillas (we used Tortilla Land)
1 can black beans, rinsed and drained
1/2 red onion, diced
1/2 cup chopped cilantro
1 avocado, diced
1 lime, cut into wedges
Salsa or hot sauce (optional)

1. Preheat oven to 400 degrees F. Place sweet potato cubes on a large baking sheet. Lightly drizzle with olive oil and toss. Season with salt and pepper. Roast in the oven for 40-45 minutes or until sweet potatoes are soft and tender. Stir a couple of times while they are roasting.

2. In a non-stick skillet, heat corn tortillas over medium-high heat. When tortillas start to bubble up, flip and heat the other side until golden brown, about 30 seconds for each side. Place tortillas on a baking sheet and lightly spray with cooking spray. Place under a hot broiler for about 2 minutes. Remove from oven and turn over tortillas.  Place tortillas back under the broiler for another two minutes.

3. Heat black beans over the stove or in the microwave. Top tortillas with beans, sweet potatoes, onion, cilantro, lime juice, and any other toppings you desire. Serve warm.