black bean tostada + sweet potato oven fries

Sometimes, during a fast paced week you just get bored with all your normal go to meals.  When J was out of town recently, the boys wanted tacos and I wanted salad.  This was our compromise.  It's healthy (mostly), vegetarian and it seems a little bit dumpy because of the oven fries ( which are really nothing more than roasted sweet potato).  Win.  This dinner has officially been entered into our mix of weeknight staples.  You should give it a try.


Sweet Potato Oven Fries

  • 1-2 large sweet potatoes, peeled and cut into french fry size pieces
  • 1-2 tablespoons olive oil
  • 1 -1 1/2 teaspoons salt

Preheat oven to 450 degrees.  On large sheet pan (with side) combine potatoes, oil and salt.  Start with the minimum amount of oil and add more if needed.  You want a nice coating of oil but not too much.
Spread out in an even layer.  Bake for 15 minutes, then remove from oven and flip over all of your fries. Return to oven and bake for another 10-15 minutes or until golden brown.  Let cool for 5 minutes.

Black Beans

  • 1 can black beans, rinsed
  •  1 tablespoon olive oil 
  •  1 tablespoon tomato paste
  •  1 clove of garlic, minced
  •  1 teaspoon cider vinegar
  •  1/2 teaspoon of salt
  •  1/2 teaspoon cumin

In small sauce pan, heat olive oil.  Add garlic, and tomato paste. Heat for a minute until fragrant and add vinegar and black beans. Bring to a simmer.  Add salt and cumin.  Adjust seasoning to taste.  Set aside.

Tostada 
  • canola or grapeseed oil
  • corn tortillas
  • pinch of salt 
Pour a 1/4 inch of oil into frying pan and heat oil to 350 degrees.  Fry corn tortillas one at a time, for 30 seconds to 1 minute on each side.  Use metal tongs to remove to paper towel lined plate.  Sprinkle with a little salt.  Repeat.  Hold in a 250 degree oven until ready to serve.


 Garnish
  • cilantro
  • tomatoes
  • feta
  •  jalapeno
  • plain, Greek style yogurt
  • lime wedges
  • hot sauce (we like Cholula)
 DividerLine

five.

best days.