Steak and Sweet Potato Tostadas

Start with your potatoes. Preheat your oven to 350 F. On a rimmed baking sheet, combine the cubed sweet potatoes and 2 tablespoons of olive oil. Season with salt and pepper and toss until combined. Bake the sweet potatoes for 25-30 minutes or until they are tender.

While the potatoes are cooking prepare your queso fresco sauce. In a food processor or blender, combine the mayo, lime zest, 1 tablespoon lime juice, queso fresco, cilantro, garlic and jalapeño. Pulse until combined and smooth. Season with salt and pepper where needed. Transfer to fridge until you are ready to use.

Now you will prepare your dressing, in a blender combine the vinegar, cilantro and lime juice. Pulse until smooth. Slowly drizzle in the olive oil as the blender is running and continue until all is incorporated. Set aside until ready to use.

In a large bowl, combine the sweet potatoes, steak, avocado and the cilantro lime dressing. Season with salt and pepper and toss until all pieces are coated.

In a deep saute pan, pour enough canola oil to climb ¼ inch up the side of the pan. Heat over medium-high. Once warm, one at a time, start frying up your corn tortillas. Cook for about 1 minute on each side, making sure the tortilla is completely submerged. When they are bubbly and stiff, remove it from the oil and transfer to a paper towel lined plate. Repeat frying the rest of the tortillas.

Now start assembling your tostadas. Top your tostadas with the mashed black beans. Then spread on the queso fresco sauce. Top with the sweet potato mixture, and garnish with cilantro and queso freso.