Whether you want to layer tostadas with beans, meat and vegetables, or customize using your favorite ingredients, tostadas are incredibly flexible. We started with the mashed bean base that’s commonly enjoyed in Mexico, and added sweet potatoes and pineapple for a touch of sweetness.
| Level: | Easy |
| Total: | 40 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 3 sweet potatoes (about 1 1/4 pounds) peeled and cut into 1-inch chunks
- Kosher salt and freshly ground pepper
- 1/4 small head red cabbage, shredded (about 1 1/2 cups)
- 3 tablespoons fresh lime juice (from about 2 limes)
- 2 cups chopped pineapple
- 1/4 cup fresh cilantro, chopped
- 2 cloves garlic
- 1 canned chipotle chile pepper in adobo, plus 1 to 2 teaspoons sauce from the can
- 1/2 teaspoon ground cumin
- 1 15-ounce can refried black beans (vegetarian, if desired)
- 8 tostada shells
- 1/4 cup Mexican crema or sour cream
Instructions
- Put the sweet potatoes in a large skillet and add enough water to cover; season with salt and pepper. Bring to a boil, reduce the heat to a simmer and cook until tender, 20 to 25 minutes. Drain and return to the skillet.
- Meanwhile, mix the cabbage, 1 tablespoon lime juice and a pinch of salt in a small bowl; set aside. Toss 1 cup pineapple with the cilantro and 1 tablespoon lime juice in a small bowl; set aside. Puree the remaining 1 cup pineapple with 1 tablespoon lime juice, the garlic, chipotle and adobo sauce, cumin and 1/4 cup water in a blender until smooth. Stir the pineapple sauce into the sweet potatoes and cook over medium heat until warmed through, 3 to 4 minutes.
- Put the black beans in a small saucepan, add 3 tablespoons water and warm over medium-high heat. Spread on the tostadas, then top with the sweet potatoes, pineapple salsa and cabbage. Drizzle with the crema.
Nutrition Facts
| Calories | 410 |
| Total Fat | 12 grams |
| Saturated Fat | 5 grams |
| Cholesterol | 15 milligrams |
| Sodium | 511 milligrams |
| Carbohydrates | 69 grams |
| Dietary Fiber | 11 grams |
| Protein | 11 grams |
| Sugar | 20 grams |
Reviews
Delicious! You must read carefully. “One Canned Chipotle Pepper ” does not mean one full can! It means one from the can.
We only made the sweet potatoes in pineapple adobo sauce but it was delicious! We only used about half the sauce in the potatoes, left the rest for a topping.
Using the whole can of adobe peppers made this recipe VERY spicy. I have a high heat tolerance, but it was too much for me. Second time around, I rinsed the peppers and added some pineapple juice and used way less of the sauce on the sweet potatoes. It was still spicy but it made it edible. I will make this again, because we really like the flavors, but I’ll rinse the peppers even more, trying to get all the seeds off and not add the 1-2 teaspoons of adobe sauce. This would get 5 stars from me if the recipe mentioned the heat.