The Pioneer Woman Tasty Kitchen
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Roasted Sweet Potato, Black Bean & Avocado Tostadas

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Level: Easy

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Description

A great quick and easy dinner idea!

Ingredients

  • 1 whole Sweet Potato, Peeled And Cut Into About 1/4 Inch Thick Round Slices
  • 2 teaspoons Olive Oil
  • 1 teaspoon Cumin
  • 1 teaspoon Granulated Garlic
  • 1 Tablespoon Paprika
  • ½ teaspoons Salt
  • ¼ teaspoons Black Pepper
  • 10 whole Corn Tortillas
  • Olive Oil For Crisping Tortillas
  • 1 can (15 Oz. Size) Refried Black Beans
  • 2 whole Avocados, Peeled, Pitted, Sliced
  • Lime Wedges For Squeezing On Top
  • Cilantro Leaves, For Garnish

Preparation

1. Preheat the oven to 375 F. Place the sliced sweet potatoes on a large rimmed baking sheet in a single layer. Drizzle with olive oil and add spices. Toss sweet potatoes to make sure each side is coated with oil and spices. Roast sweet potatoes for about 20-25 minutes, until they are fork tender, flipping once. Remove them from oven when done.

2. Brush both sides of the corn tortillas with a little bit of olive oil, put them on a baking sheet and roast in the 375 F oven for about 10-12 minutes, flipping once, until they are crispy.

3. If desired, heat the re-fried beans in a small sauce pan over medium heat for about 10 minutes.

4. Assemble tostadas: spread each toasted tortilla with a few tablespoons of re-fried beans, top with two slices of sweet potato and a couple slices of avocado. Garnish with cilantro leaves, if desired, and squeeze a slice of lime over the top just before eating.

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