Créé avec l’IA
Vegan Sweet Potato and Black Bean Tostadas
40 min 249 kcal par portion Moyen
Ingrédients
4 Portions
- corn tostada shells4 pieces (28g each)
- sweet potato, peeled and diced200 g
- black beans, cooked1 cup (170g)
- red onion, diced0,5 cup (60g)
- tomatoes, diced0,5 cup (75g)
- olive oil1 tbsp (14g)
- cumin0,5 tsp
- chili powder0,5 tsp
- salt0,5 tsp
- cilantro, chopped0,25 cup (10g)
Instructions
- 1
Preheat your oven to 400°F (200°C).
- 2
Toss the diced sweet potato with olive oil, cumin, chili powder, and salt. Spread evenly on a baking sheet.
- 3
Roast the sweet potato in the oven for 20-25 minutes, stirring halfway through, until tender and lightly browned.
- 4
While the sweet potato is roasting, prepare the toppings: rinse and drain the black beans, dice the red onion and tomatoes, and chop the cilantro.
- 5
Once the sweet potatoes are done, remove them from the oven and let cool slightly.
- 6
Arrange the corn tostada shells on a serving platter. Top each shell with a layer of roasted sweet potato, followed by black beans, diced red onion, and diced tomatoes.
- 7
Sprinkle chopped cilantro over the tostadas.
- 8
Serve immediately and enjoy your Vegan Sweet Potato and Black Bean Tostadas!
