Time: 40 min.
Complexity: easily
Servings: 4

Mexican tostadas are a rich, spicy filling served on crispy tortillas. In addition to flavorful stewed sweet potatoes, the filling also includes refried black beans (canned beans are also suitable for convenience), pineapple salsa, and a light salad of fresh coleslaw. The result is very filling and juicy. This Mexican-style dish is filled with a whole bouquet of flavors: the sweet notes of sweet potato and pineapple are harmoniously complemented by the smoky aroma and moderate heat of chipotle peppers in adobo sauce, and the freshness of cilantro and lime. Serve with a drizzle of sour cream to soften the intense spiciness of the tostadas.

Ingredients:

• 3 sweet potatoes (about 0.6 kg), peeled and cut into 2.5 cm pieces.
• 1/4 small head red cabbage, shredded (about 1 1/2 cups)
• 3 tablespoons freshly squeezed lime juice (from about 2 limes)
• 2 cups pineapple, cut into pieces
• 1/4 cup fresh cilantro, chopped
• 2 cloves of garlic
• 1 canned chipotle pepper in adobo sauce + 1-2 tsp. sauce from the jar
• 0.5 tsp ground cumin
• 1 can (425 g) refried black beans (vegetarian optional)
• 8 crispy tostadas
• 1/4 cup sour cream

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

sweet potato, red cabbage, lime juice, Pineapple, cilantro, garlic, chipotle peppers in adobo sauce, cumin, baked beans, tortilla, sour cream

We recommend

Preparation:

Step 1
• Place the sweet potatoes in a large skillet and add enough water to cover them completely; season with salt and pepper. Bring to a boil, reduce heat, and simmer until tender, 20-25 minutes. Drain and return the sweet potatoes to the skillet.
Step 2
• Meanwhile, in a small bowl, toss the kale with 1 tablespoon lime juice and a pinch of salt; set aside. In a small bowl, toss 1 cup pineapple with cilantro and 1 tablespoon lime juice; set aside. In a blender, puree the remaining 1 cup pineapple with 1 tablespoon lime juice, garlic, chipotle and adobo sauce, cumin, and 1/4 cup water until smooth. Add the pineapple sauce to the skillet with the sweet potatoes and cook over medium heat until heated through, 3 to 4 minutes.
Step 3
• Place the black beans in a small saucepan, add 3 tablespoons of water, and heat over medium heat. Arrange the beans on top of the tostadas, then top with the sweet potato, pineapple salsa, and kale. Drizzle with sour cream.

Votes: 1