Black Bean and Sweet Potato Tostadas
Featuring sweet potatoes, these vibrant tostadas offer a perfect balance of sweet, savory and spicy. A vegetarian meal that is packed with color and flavor will be your next go-to dinner!
Prep Time:
20 min
Cook Time:
10 min
Servings:
6
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Ingredients
- 24 Ounces Bob Evans Mashed Sweet Potatoes
- 2 Teaspoons ground cumin
- 12 Tostada shells
- 15 Ounces canned black beans rinsed and drained
- 1½ Cups frozen corn kernels
- 2 Cups shredded romaine lettuce
- 2 Avocados pitted and sliced
- 1 Cup crumbled queso fresco
- 2 Tablespoons chopped fresh cilantro
- 2 Limes cut into wedges
Featured Product
Bob Evans Mashed Sweet PotatoesInstructions
- Heat mashed sweet potatoes according to package directions; stir in cumin.
- Heat tostada shells according to package directions.
- Spread warm sweet potatoes evenly on tostada shells.
- Meanwhile, combine beans and corn in a microwave-safe bowl.
- Microwave on HIGH for 2 minutes or until heated through.
- Spoon over sweet potatoes.
- Top with lettuce, avocado, cheese, and cilantro. Serve with lime wedges.
- Enjoy!
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