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Savoring Tradition: Black Bean Tostadas with Sweet Potato and Poblanos

20 minutes Cook
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Delve into the heart of Mexican cuisine with a contemporary twist on a classic – Black Bean Tostadas with Sweet Potato and Poblanos. This vibrant dish not only tantalises the taste buds but also pays homage to the rich culinary tapestry of Mexican flavours. Join us on a culinary journey that combines the earthy goodness of black beans, the sweetness of sweet potatoes, and the mild heat of poblanos, all atop a crispy tostada.

Historical Context:

Tostadas, a staple in Mexican cuisine, trace their roots to ancient times when Aztecs utilised toasted maise tortillas as a base for various toppings. Today, the tradition lives on, evolving with modern ingredients that celebrate the diverse bounty of Mexican agriculture.

Ingredients:

  • 2 cups black beans, cooked
  • 2 large sweet potatoes, diced
  • Two poblano peppers, sliced
  • 1 red onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon chilli powder
  • Salt and pepper to taste
  • Corn tostadas (store-bought or homemade)

Utensils:

  • Baking sheet
  • Skillet
  • Mixing bowls
  • Wooden spoon
  • Knife and cutting board

The Process

  • Prep Time: 20 minutes
  • Begin by preheating your oven to 400°F. While it warms up, spread diced sweet potatoes and poblano slices on a baking sheet, drizzle with olive oil, and sprinkle with cumin, chilli powder, salt, and pepper. Roast for 15-20 minutes or until sweet potatoes are tender.
  • Cook Time: 15 minutes
  • In a skillet, sauté chopped red onion and minced garlic until softened. Add the cooked black beans and the roasted sweet potato and poblano mixture. Stir in cumin and chilli powder, letting the flavours meld over medium heat for about 10 minutes.
  • Assembly:
  • Take the crisp corn tostadas and generously spoon the black bean, sweet potato, and poblano mixture on top. Garnish with your favourite toppings, such as avocado slices, cilantro, or a squeeze of lime.
  • Total Time: 35 minutes
  • From prep to plate, this Black Bean Tostada masterpiece is ready in just over half an hour, making it a perfect go-to for a quick, flavour-packed dinner.
  • Servings: 4
  • Share the joy of this delightful dish with family and friends, serving up to four hungry souls.

Conclusion:

Unleash your inner chef and relish the symphony of tastes in every bite of these Black Bean Tostadas with Sweet Potato and Poblanos. A modern twist on a timeless classic, this dish invites you to savour the soul of Mexican cuisine on a crispy tostada canvas.

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prep time
15 minutes
cooking time
20 minutes
servings
4
total time
35 minutes

Equipment

  • Baking sheet

  • Skillet

  • Mixing bowls

  • Wooden spoon

  • Knife and cutting board

Ingredients

  • 2 cups black beans, cooked

  • 2 large sweet potatoes, diced

  • Two poblano peppers, sliced

  • 1 red onion, finely chopped

  • 2 cloves garlic, minced

  • 1 teaspoon cumin

  • 1 teaspoon chilli powder

  • Salt and pepper to taste

  • Corn tostadas (store-bought or homemade)

Instructions

1
Prep Time: 20 minutes Begin by preheating your oven to 400°F. While it warms up, spread diced sweet potatoes and poblano slices on a baking sheet, drizzle with olive oil, and sprinkle with cumin, chilli powder, salt, and pepper. Roast for 15-20 minutes or until sweet potatoes are tender.
2
Cook Time: 15 minutes In a skillet, sauté chopped red onion and minced garlic until softened. Add the cooked black beans and the roasted sweet potato and poblano mixture. Stir in cumin and chilli powder, letting the flavours meld over medium heat for about 10 minutes.
3
Assembly: Take the crisp corn tostadas and generously spoon the black bean, sweet potato, and poblano mixture on top. Garnish with your favourite toppings, such as avocado slices, cilantro, or a squeeze of lime.
4
Total Time: 35 minutes From prep to plate, this Black Bean Tostada masterpiece is ready in just over half an hour, making it a perfect go-to for a quick, flavour-packed dinner.

Notes

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