By Justine Cooks Vegan
Sweet Potato Bean Tostadas
5 steps
Prep:5minCook:20min
This is an incredibly delicious and healing recipe, utilizing sweet potatoes to make sweet potato tortillas topping it with beans and I really delicious crunchy salad.
Updated at: Mon, 28 Oct 2024 22:05:57 GMT
Nutrition balance score
Great
Glycemic Index
45
Low
Glycemic Load
98
High
Nutrition per serving
Calories1158.4 kcal (58%)
Total Fat17.6 g (25%)
Carbs219.3 g (84%)
Sugars26.2 g (29%)
Protein49.3 g (99%)
Sodium3036.3 mg (152%)
Fiber45.8 g (164%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
½ cupsweet potato
cooked and mashed
¾ cupcassava flour
¼ cupchickpea flour
2 teaspoonsarrowroot starch
¼ teaspoonsalt
½ teaspoondried oregano
½ teaspoongarlic powder
1 x 15 ozcan of kidney beans
½ tspcumin
¼ tspsea salt
1 headRomaine
washed and chopped
⅓ cuptomatoes
chopped
¼ cupred bell pepper
chopped
¼ cupred onion
diced
avocado
mashed
¼ teaspoonsea salt
¼ teaspooncumin
2limes juiced
1 tspjalapeño
minced
2 teaspoonscoconut aminos
Instructions
Step 1
Drain and rinse can of kidney beans and add them to a pot with half a cup of water with the cumin and sea salt. Bring to a boil, then reduce to a simmer for about 20 minutes.
Step 2
Add mashed sweet potatoes to a bowl, then come by in the remaining tortilla ingredients and mixed together until well combined and form a ball with your hands. Cut into two pieces. Use your hands to gently form into a thick tortilla heat a nonstick skillet on medium and add the tortillas for 3-5 minutes on each side.
Step 3
To Abel make your avocado, lime dressing, then add in the remaining salad ingredients and toss until combined.
Step 4
Plate with sweet potato tortilla and top with beans and salad.
Step 5
Top with some cayanne, optional.
Notes
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