These tostadas are perfect for meatless Mondays or days when you want to take a break from meat.
Keep reading for our expert tips, including how to save time in the kitchen.
Roast on the lower rack, tossing once, until browned and fork-tender, 20 to 25 minutes.
Photo:Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Christina Daley
Cover with foil to keep warm.
Meanwhile, brush both sides of tortillas with 1 tablespoon oil and sprinkle with 14 teaspoon salt.
Bake on the top rack, turning once, until browned and crisp, 12 to 13 minutes.
Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Christina Daley
Transfer the tostadas to a wire rack and let cool.
Heat the remaining 1 tablespoon oil in a medium saucepan over medium heat.
Add half of the chopped white onion; cook, stirring occasionally, until softened, about 3 minutes.
Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Christina Daley
Stir in undrained black beans and 6 tablespoons broth; bring to a simmer over medium heat.
Mash the beans, using a fork or a potato masher, until smooth.
Continue to simmer, stirring occasionally, until thickened, about 8 minutes.
Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Christina Daley
Top the tostadas with beans, sweet potatoes, tomato mixture and 2 tablespoons crema.
Serve with lime wedges, if desired, and with the remaining tomato mixture on the side.
Frequently Asked Questions
Refrigerate leftovers for up to 4 days.
Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Christina Daley
If the black beans become too thick, add stock or water to thin them out.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Christina Daley
