Ingredients
Directions
Preheat oven to 400 degrees F.
Add the vegetable broth, ground cumin, onion powder, chili powder, and salt (if using) to a large bowl and mix well.
Add the sweet potatoes and poblano peppers to the bowl and toss well.
Roast the vegetables for 25 minutes, tossing halfway through. Remove from the oven when tender and set aside. Leave the oven on but reduce the heat to 350 degrees F.
Meanwhile, whisk together the tahini, lime juice, rice vinegar, and salt until the tahini is completely dissolved.
Add the cabbage, radish, green onion and cilantro to the lime mixture and toss well. Set aside.
Spread the refried beans on top of each of the tortillas. Divide the roasted sweet potatoes and poblanos between the tortillas. Place the tortillas on a pizza stone or baking sheet and bake at 350 degrees F for 10–15 minutes or until the tortillas are crispy.
Remove the tostada from the oven. Top each tostada with cabbage and radish slaw.
Add cubed avocado to each tostada.
Serve with salsa or Garlic Cashew Cream (link in Chef’s Notes).
Chef's Notes
Substitutions
Instead of poblano peppers, use red, orange or yellow bell peppers.
In place of sweet potato, use purple or red potato.
In place of red onion for the slaw, use yellow or white onion.
Use pinto, kidney or white beans in place of black refried beans (see refried bean recipes below and simply substitute your favorite bean).
Prep Ahead
Make the slaw ahead of time and store in an airtight container in the refrigerator for up to 5 days.
Make the Garlic Cashew Cream ahead of time and store in an airtight container in the refrigerator for up to 5 days.
Make the Easy Refried Beans ahead of time and store in an airtight container in the refrigerator for up to 5 days.
Storage
Store leftover slaw in an airtight container in the refrigerator for up to 5 days.
Store leftover refried beans in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 30 days.
Ingredients
Directions
Preheat oven to 400 degrees F.
Add the vegetable broth, ground cumin, onion powder, chili powder, and salt (if using) to a large bowl and mix well.
Add the sweet potatoes and poblano peppers to the bowl and toss well.
Roast the vegetables for 25 minutes, tossing halfway through. Remove from the oven when tender and set aside. Leave the oven on but reduce the heat to 350 degrees F.
Meanwhile, whisk together the tahini, lime juice, rice vinegar, and salt until the tahini is completely dissolved.
Add the cabbage, radish, green onion and cilantro to the lime mixture and toss well. Set aside.
Spread the refried beans on top of each of the tortillas. Divide the roasted sweet potatoes and poblanos between the tortillas. Place the tortillas on a pizza stone or baking sheet and bake at 350 degrees F for 10–15 minutes or until the tortillas are crispy.
Remove the tostada from the oven. Top each tostada with cabbage and radish slaw.
Add cubed avocado to each tostada.
Serve with salsa or Garlic Cashew Cream (link in Chef’s Notes).