These super simple Sweet Potato and Poblano Tostadas are a kid-friendly , vegetarian meal the whole family will love. Even better, they’re ready to eat in about 30 minutes.
Sweet Potato and Poblano Tostadas
Our family is having a little love affair with tostadas right now. They’ve become a favorite for weeknight dinners, quick & easy weekend lunches, even for breakfast with an egg on top. This Sweet Potato and Poblano Tostada is definitely my favorite version.
Pizza/Taco Mixup
Tostadas are like the less-popular brother to crunchy tacos, which is such a shame. The flat, crispy corn shells are incredibly versatile — smear them with refried beans and a sprinkle of cheese for an open-faced quesadilla, or pile on your favorite taco toppings for what is essentially a cross between a personal pizza and a taco.
Smoky Poblanos
I particularly love these Sweet Potato and Poblano Tostadas because the flavors work so well together. Diced sweet potatoes and mellow-yet-smoky poblano peppers get tossed with cumin and chili powder before roasting in the oven. Meanwhile, heat a can of refried black beans then build your tostadas.
In our house, I let everyone build their own tostada to ensure they get exactly what they want. If someone doesn’t care for sweet potatoes, this meal is just as complete and delicious made simply with refried beans, avocado and a handful of slaw.
Sweet Potato and Poblano Tostadas
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Mexican
Description
These super simple Sweet Potato and Poblano Tostadas are a kid-friendly , vegetarian meal the whole family will love. Even better, they’re ready to eat in about 30 minutes.
Ingredients
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1 sweet potato, chopped
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3 poblano peppers, seeded and chopped
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1 teaspoon ground cumin
- 1/2 teaspoon chili powder
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1 tablespoons olive oil
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1/2 teaspoon kosher salt
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1 15.5-oz. can refried black beans, warmed
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4 5-in. corn tostadas
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Garnishes: chopped fresh cilantro leaves, diced avocado, sour cream, lime wedges, prepared cole slaw mix
Instructions
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Preheat oven to 400°F. Toss sweet potato and poblanos with cumin, chili powder, oil, and salt in a bowl; spread in a single layer on a rimmed baking sheet. Roast until vegetables are tender, about 25 minutes, stirring halfway through.
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Spread refried black beans on tostadas. Top with sweet potato mixture, and garnish as desired with cilantro, avocado, slaw, and sour cream; serve with lime wedges.
Keywords: Tostadas, Mexican, Vegetarian
