I typically measure with my heart and don’t use recipes, but this is approximately what I did for this tostada.
For the black beans use 1 can drained black beans, add to pot and cover with water. Add 1 teaspoon cumin seeds, 1 teaspoon chili powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 2 teaspoons smoked paprika, 2 heaping tablespoons of hot Rotel with habaneros. Simmer until slightly thickened and then mash. In another skillet add a tablespoon oil, once hot, add 1/4 cup chopped red and green bell peppers with 1 teaspoon sugar and salt to taste. Cook on medium low until soft. Add 1/4 frozen corn and cook until soft. Place flour tortilla in oven on 425 degrees, flipping every 3-5 mins until baked and firm. Assemble tortilla with mashed black beans. Grate 1/2 cup of habanero cheddar to place on top of black beans. Broil until melted. For the roasted sweet potato, dice 1/2 inch thick sweet potatoes, toss in oil, teaspoon of complete seasoning, teaspoon chili powder, teaspoon onion powder, teaspoon garlic powder, teaspoon smoked paprika. Cook on 425 for about 25 mins, stirring every 10 minutes for an even roast. Once done Layer on tostada. Then layer on the pepper and corn mixture, top with a pickled onions, jalapenos, cilantro and lime zest. Once assembled, add like crema which is sour cream with a teaspoon of lime zest and 2 teaspoons of lime juice mixed.
This was delicious!
Quirky_Record_5004 on
Thank you!
greeplebeep on
Black beans + sweet potato is one of my all time favorite combos!!
throwaway3094544 on
Yo, looks delicious!! Definitely saving the recipe.
MarioRex on
It looks delicious, thanks for sharing.
VIPeach- on
My mouth is watering from this
AlmostChildfree on
My mouth is watering!
BrockAtWork on
Black bean, sweet potato, hot sauce, cheese, rice – I make basically every kind of veggie Mexican dish that exists with those ingredients and they never let me down. Pickled onion if you have the time and inclination really ramps things up.
8 Comments
I typically measure with my heart and don’t use recipes, but this is approximately what I did for this tostada.
For the black beans use 1 can drained black beans, add to pot and cover with water. Add 1 teaspoon cumin seeds, 1 teaspoon chili powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 2 teaspoons smoked paprika, 2 heaping tablespoons of hot Rotel with habaneros. Simmer until slightly thickened and then mash. In another skillet add a tablespoon oil, once hot, add 1/4 cup chopped red and green bell peppers with 1 teaspoon sugar and salt to taste. Cook on medium low until soft. Add 1/4 frozen corn and cook until soft. Place flour tortilla in oven on 425 degrees, flipping every 3-5 mins until baked and firm. Assemble tortilla with mashed black beans. Grate 1/2 cup of habanero cheddar to place on top of black beans. Broil until melted. For the roasted sweet potato, dice 1/2 inch thick sweet potatoes, toss in oil, teaspoon of complete seasoning, teaspoon chili powder, teaspoon onion powder, teaspoon garlic powder, teaspoon smoked paprika. Cook on 425 for about 25 mins, stirring every 10 minutes for an even roast. Once done Layer on tostada. Then layer on the pepper and corn mixture, top with a pickled onions, jalapenos, cilantro and lime zest. Once assembled, add like crema which is sour cream with a teaspoon of lime zest and 2 teaspoons of lime juice mixed.
This was delicious!
Thank you!
Black beans + sweet potato is one of my all time favorite combos!!
Yo, looks delicious!! Definitely saving the recipe.
It looks delicious, thanks for sharing.
My mouth is watering from this
My mouth is watering!
Black bean, sweet potato, hot sauce, cheese, rice – I make basically every kind of veggie Mexican dish that exists with those ingredients and they never let me down. Pickled onion if you have the time and inclination really ramps things up.