Black Bean and Sweet Potato Tostadas with Simple Pickled Onions
Fact: If I see pickled onions on a restaurant menu, chances are that will be the deciding factor when it comes time to order. With a touch of sweetness and brine, pickled onions finish a dish perfectly in my opinion. These black bean and sweet potato tostadas are no exception. These tostadas are here to stay for Taco Tuesday. The best part about these is that they come together with just a few fresh ingredients. Simplicity is a beautiful thing when it comes to meal prep, don't you agree?
1 can of black beans
1tsp of cumin
juice of half a lime
2 medium sweet potatoes, peeled and chopped in 1/2 inch pieces
1 Tbsp coconut oil
salt and pepper
6- 6-inch corn tortillas
Optional but highly recommended toppings:
Pickled onions (see recipe below)
Preheat oven to 425 degrees. Pour the beans in their juice into a medium saucepan. Add the cumin and lime juice. Bring to a boil and simmer over medium-low heat until almost all of the liquid has been absorbed. Set aside.
Meanwhile, toss the potatoes with the coconut oil and spread out of a baking sheet. Season with salt and pepper. Roast for 20-25 minutes until tender. Remove and set aside.
To assemble the tostadas, place the tortillas on a baking sheet. Divide the black beans and sweet potatoes evenly among the tortillas. Bake in the oven 8-10 minutes until the tortilla is crisp. Remove from the oven and top with fresh cilantro, goat cheese and pickled onions.
1 medium red onion, sliced in rings
1/3 cup red wine vinegar
1 tsp coconut sugar
1 tsp sea salt
Pour the vinegar in a measuring cup and add the sugar and sea salt. Give it a good stir. Add water to the measuring cup to make 1 cup of liquid. Add the onions to a mason jar. Pour the vinegar mixture over the onions. Seal the jar and store in the fridge.