Monday, January 31, 2011

Sweet Potato and Black Bean Tostada

I had originally planned on making this as quesadillas but trying to keep the sweet potato pieces and black beans stuck between two tortillas would have been much too difficult. I am glad I did it this way because it was very filling, incredibly simple, and I didn't end up with it all over the floor.  I saw a recipe similar to this in Cooking Light but it required a lot more prep and I just didn't feel like making dough. Anyways...this is a great mexican dish, the smoky-spicy chile powder and sweet potatoes are a perfect combination. The beans add a lot of fiber, which makes it a great option for lunch to hold you over until dinner.
This would be a fabulous burrito or taco filler as well, if you felt so inclined.

1 can low sodium black beans rinsed and drained
1 small can roasted and chopped green chiles
1 2 lb sweet potato/yam washed and cubed
1/8-1/4 tsp cayenne pepper
1/4 tsp smoked paprika
1/4 tsp garlic salt
1 1/2 tbsp chile powder
1/8 tsp cumin
1 cup 2% mexican cheese blend
4 whole wheat tortillas
2 tbsp chopped cilantro
2 limes

Preheat oven to 400 F
Line a sheet tray with tinfoil, spray with Pam and spread sweet potatoes out on it
Lightly spray tops of sweet potato with olive oil or Pam
Roast in oven for 10-15 minutes until tender

Meanwhile combine beans, green chiles, cayenne, paprika, garlic salt, chile powder, and cumin in a sauce pot and warm over low heat
Add sweet potatoes to pot once they are cooked and keep warm

Lightly spray each side of the tortillas with Pam or olive oil
Place in oven and cook until they are crisp
Keep an eye on them though, they burn quickly

Sprinkle 1/4 cup cheese on each tortilla and top cheese with 1/4 of the bean and sweet potato mixture
Top with cilantro and serve with lime

Servings 4
Per serving (1 tortilla, 1/4 cup cheese, 1/4 bean/sweet potato mix) 375 calories
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