Creativity is one of those things that can’t be forced. Some of my favorite recipes happen on a whim…like my Black Bean Quinoa Chili. Absolutely no planning at all.
I got inspiration for today’s recipe from Oh My Veggies while browsing Pinterest. Her Tortilla Pie popped up…Enough said. I new I didn’t have all of the ingredients at home, so I modified mine…and they ended up transforming into mini double deck tostadas.
Traditionally tostadas are deep fried, but there really isn’t any need to do so when you can bake your tortillas and have them be just as crunchy. PLUS it’s much healthier that way.
There are 3 layers of corn tortillas and in between is a version of my Sweet Potato Breakfast hash. I sautéed sweet potato, red onion, sweet corn, and black beans. I then layered on some leftover brown rice I had in the fridge. I can’t forget about the cheese. A little Colby jack between each layer did the trick.
Blake ate one when he got home from class last night and said this may have been the best non-meat meal I’ve ever made. I will take that as a GIANT compliment from a man who has to eat meat in every stinkin’ meal!
Double Decker Sweet Potato Tostada
- -12 small corn tortillas
- -2 tablespoons extra virgin olive oil
- -1/2 cup water
- -1 large or 2 medium size sweet potatoes, peeled
- -1/2 can black beans, low sodium
- -1/2 can sweet corn
- -1/4 large red onion, diced
- -1 cup cooked brown rice (if you have it made already!)
- -1/2 cup Colby Jack cheese, shredded
- -1/2 teaspoon cumin
- -1/4 teaspoon chili powder
- -1 teaspoon minced garlic
- -1/4 teaspoon salt
- -1/4 teaspoon pepper
- -garnish: Greek yogurt, green onion, salsa, or avocado
- 1. First preheat oven to 400F. Then, spray two baking sheets with nonstick cooking spray.
- 2. Peel your sweet potato, and cut into small chunks. Set aside.
- 3. Next, heat olive oil in a large skillet on medium/high heat. Then, add in sweet potato and red onion and sauté for about 5-7 minutes. Add in black beans, sweet corn, and spices, and continue cooking for about a minute.
- 4. Turn heat down to low/medium and pour in 1/4 – 1/3 cup of water and cover for about 3-5 minutes. This will help steam the sweet potatoes.
- 5. Once your hash is complete, begin preparing your tostadas. In total this will make 4 single serve tostadas. Place one tortilla on the pan. Then, top with about 1/4 cup of hash (this is also where you would add the optional brown rice). Sprinkle on some cheese and place a second tortilla on top. Place another 1/4 cup of hash on top of that and sprinkle with more cheese. Finally place a third tortilla on top and sprinkle with cheese.
- 6. Repeat 3 more times or until the hash is gone. I placed 2 tostadas on one baking sheet.
- 7. Place tostadas in oven for about 12-15 minutes or until the cheese begins to bubble on top. By this time the tortillas should be crunchy.
- 8. Serve hot with plain Greek yogurt, salsa, green onions, or avocado!
- Serving Size: 4
- Calories: 407
- Sugar: 9
- Sodium: 775
- Fat: 16
- Saturated Fat: 8
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 54
- Protein: 15
- Cholesterol: 36
This would make for an incredible breakfast tostada. Or a lunch tostada. Or a dinner tostada. It would pretty much work for every single meal. Even a snack!
I can’t wait to eat one of these for lunch today.
This recipe is a lot easier than it looks. It would also be a spectacular project to include your kiddos on! I bet it would taste fantastic with the addition of chicken, butternut squash, or even ground beef. Try it and tell me how it goes!