Mexican Black Bean & Roasted Sweet Potato Tostadas with Lime Crema
Crisped corn tortillas topped with roasted sweet potato and chipotle black beans, finished with lime crema and salsa.
- 500 g Sweet potatoes, peeled and diced
- 400 g can Black beans, drained and rinsed
- 12 count Corn tortillas
- 1 tsp Chipotle paste (or smoked paprika & chilli powder)
- 1 tsp Cumin powder
- 2 count Lime, for juice and zest
- 100 g Natural yogurt or soured cream
- 2 tbsp Fresh coriander, chopped
- ½ medium Red onion, finely diced
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Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 200°C (180°C fan/Gas Mark 6). Toss the diced sweet potatoes with 1 tbsp olive oil, 1/2 tsp cumin, salt, and pepper. Spread on a baking tray and roast for 20 minutes until tender and slightly charred.
- Step 2
Prepare the bean mix: In a small saucepan, gently heat the black beans with the chipotle paste, remaining cumin, and 50ml of water. Simmer for 5 minutes until the liquid has slightly reduced and the beans are coated in the spice mix. Mash about 1/4 of the beans against the side of the pan to thicken the mixture.
- Step 3
Prepare the lime crema: Mix the yogurt/soured cream with the juice and zest of 1 lime, a pinch of salt, and half of the chopped coriander. Set aside.
- Step 4
Crisp the tortillas (Tostadas): Brush both sides of the corn tortillas lightly with oil. Bake on a separate tray for 5-8 minutes until crisp and lightly golden, flipping halfway. Alternatively, dry fry in a hot pan.
- Step 5
Assemble: Top each crisp tortilla base with a layer of the spiced black beans, followed by the roasted sweet potato cubes.
- Step 6
Drizzle generously with the lime crema, and top with the finely diced red onion and remaining fresh coriander.
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