Ingredients
Scale
Sweet potato
- 2 large sweet potatoes, peeled and diced
- 2 tbsp oil
- 2 tsp each: garlic + onion powder, smoked paprika, taco seasoning and salt
Chipotle sauce
- 1 tbsp mayo or yogurt
- 1/4 cup sour cream
- 2 adobe peppers
- juice of 1/2 lemon
- 2 garlic cloves
- 1 tbsp honey
- salt to taste
Cabbage + jalapeño slaw
- Roughly 3–4 cups of thinly sliced purple cabbage
- 1–2 jalapeños thinly sliced
- 1/4 cup chopped scallions
- 1/4 cup finally minced cilantro
- Juice of 1/2 lemon
- 2–3 tbsp of the chipotle sauce
Black bean or refried beans
- (1) 12oz can of black beans or refried beans of choice
Assembly
- 6 tostadas
- Cojita cheese or Mexican blend cheese
Instructions
Sweet potato
- Toss the sweet potatoes in some hot oil and cook on medium heat for 5-7 minutes. I like to add a few tbsp of water and cover the pan with a lid so it cooks faster.
- Once the sweet potatoes are cooked throughout, add all the seasonings and toss it around until everything is fully coated in the seasonings.
Chipotle sauce
- Add all the ingredients into a blender cup and blend until smooth.
Cabbage + jalapeño slaw
- In a medium size bowl, add the thinly sliced, jalapeño, cabbage, scallions and cilantro. Squeeze the lemon and add a few tablespoons of the chipotle sauce. Toss everything together until it’s fully coated.
Assemble
- Toast the tostadas in the air fryer or oven until it’s they’re nice and golden brown.
- Spread or add on the beans, spread the chipotle sauce on top.
- Add the sweet potatoes, coleslaw and drizzle more of the chipotle sauce.
- Top it off with some cojita cheese and enjoy!
Notes
- If I’m using whole black beans, I like to rinse them and toss it in some olive oil and salt. I keep it simple because the flavors from the chipotle sauce, coleslaw and sweet potatoes is enough you really don’t need to go crazy on the beans.
- Prep Time: 15
- Cook Time: 10
- Category: Vegetarian
Keywords: chipotle sauce, sweet potato tostadas, black bean, coleslaw, sweet potato black bean tostadas