We have been trying to participate more in ‘Meatless Mondays’ recently. What are Meatless Mondays? Essentially that – no meat of any kind on Mondays, and instead you eat meals filled with plant-based ingredients. Sometimes my cravings for steak or chicken take over my control to only eat vegetarian on Mondays, but other times I’m totally able to convert to vegetarian for one day. I was looking to create a dish with what I had on hand in my pantry, and these flavorful tostadas were born (yay, I remembered to write down the recipe)!
These sweet potato and black bean enchiladas are delicious. They whip up in no time, and you can eat them a variety of ways. Chris prefers tacos over tostadas so he used taco shells for his dinner. I have to be honest, I think this recipe tastes even better the next day, especially when paired with a poached egg and some sriracha on top! Boom.
Tex-Mex Sweet Potato and Black Bean Tostadas
Gluten-Free, Dairy-Free, Soy-Free
Ingredients:
- 1 large sweet potato, peeled and diced into tiny cubes
- 2 cans black beans, drained
- 1/2 softball size white or yellow onion, diced
- 3 cloves garlic, minced
- extra virgin olive oil, ~ 1 tablespoon
- 1/2 vegetable broth or stock (might need more depending on size of sweet potato)
- salt and pepper to taste
- 1/4 tsp garlic powder
- 1/8 tsp ground thyme
- 1/4 tsp paprika
- pinch oregano
- 1 tsp ground cumin
- 1 tsp ground chili powder
- 1 tablespoon tomato paste
- 2 cups chunky salsa
- Tostadas or Taco Shells – I used El Milagro brand
- Toppings: sliced avocado, cilantro, Italian parsley
Directions:
Peel the sweet potato and dice. Also, dice the onion and mince the garlic. In a large skillet, heat to medium/medium-high and add olive oil, sweet potato and onion, sauté for 5 minutes. Add vegetable stock, salt and pepper and simmer until liquid reduces down and sweet potatoes are fork tender. Add garlic and tomato paste and combine ingredients. Let simmer for a couple minutes to cook garlic and tomato paste, then add remaining ingredients – black beans, spices and salsa. Let it cook on low for about at least 30 minutes – with keeping watch of the liquid. Optional: You might want to keep adding splashes of stock occasionally and reduce it down so the skillet does not burn the base of the dish.
Cheers!
Looking for more Meatless Monday ideas? Check out this blog post filled with 7 Pasta ideas.
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