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Tostadas with refried beans and sweet potato

Tostadas

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 16 tostadas (4 - 6 people)
Author: Nico Pallotta

  • 16 (16) tostada shells

VEGETABLES

  • 1 pound (450 grams) sweet potatoes
  • 2 (2) corn on the cob
  • 2 (2) avocados or guacamole
  • 1 cup (150 grams) iceberg lettuce thinly sliced
  • 1 cup (90 grams) red cabbage thinly sliced

SAUCES & CHEESE

  • 1 dose (1) refried beans or 2 cans refried beans
  • 1 dose pico de gallo or 1 cup Mexican salsa
  • ½ cup (80 grams) salsa verde or hot sauce
  • 1 cup (250 grams) queso fresco or feta cheese, crumbled
  • 1 cup (250 grams) sour cream or unsweetened yogurt

SEASONING

  • 3 tablespoons (3 tablespoons) olive oil
  • 4 teaspoons (4 teaspoons) taco seasoning
  • 1 teaspoon (1 teaspoon) salt

  • SWEET POTATOES: Preheat oven to 400°F or 200°C. Peel the sweet potatoes and chop them into small bite-size pieces.
    Transfer to a baking tray and season with 1½ tablespoons olive oil, ½ teaspoon salt, and 2 teaspoons taco seasoning.
    Toss, arrange in a single layer, and bake for about 30 minutes or until fork-tender and slightly charred.
    roasted sweet potatoes with taco seasoning
  • SAUTÉED CORN: Slice the corn kernels off the cob.
    Heat 1½ tablespoons olive oil on a skillet, add the corn, and season with ½ teaspoon salt and 2 teaspoons taco seasoning.
    Sauté on medium heat for 5 minutes or until the corn softens and gets slightly charred.
    sautéed corn with taco seasoning
  • ASSEMBLE THE TOSTADAS: We recommend starting with a layer of refried beans. This helps the other toppings stay glued to the shell.
    SWEET POTATO TOSTADA: Refried beans, sliced avocado, pico de gallo, roasted sweet potato, sour cream, salsa verde, and sliced red cabbage.
    SAUTÉED CORN TOSTADA: Refried beans, sliced avocado, pico de gallo, sautéed corn, crumbled queso fresco or crumbled feta, hot sauce, and sliced lettuce.
    colorful corn tostadas topped with refried beans, vegetables and cheese.
Nutrition information is an estimate for 1 tostada out of 16. I would serve 3 to 4 tostadas per person as a main meal.
SUBSTITUTIONS
Corn tostada shells: Substitute taco shells.
Refried beans: substitute white bean dip, lentil hummus, and avocado spread.
Pico de Gallo: substitute store-bought Mexican salsa.
Salsa Verde: substitute tabasco hot sauce or sriracha.
Iceberg lettuce: substitute thinly sliced Romaine lettuce.
Red cabbage: substitute green cabbage.
Corn: Substitute red bell pepper and chop it into small dice.
Sweet potatoes: substitute cauliflower, cut it into small florets, and roast it the same way.
Sour cream: substitute unsweetened yogurt.
Queso fresco: substitute crumbled feta cheese.
Vegan: to make the recipe vegan, you can substitute the sour cream for vegan sour cream and the queso fresco with non-dairy feta or vegan cheese.
STORAGE
Make ahead: You can prepare the toppings ahead of time and keep them in separate bowls covered with plastic wrap in the refrigerator for several days.
Avoid storing assembled tostadas: the corn tortillas get soggy shortly after they are topped.
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