Black Bean Tostadas with Sweet Potatoes and Poblano Peppers

Name: Black Bean Tostadas with Sweet Potatoes and Poblano Peppers
Total time: 60 min
Ingredients: ¼ cup vegetable broth (unsalted, preferably homemade); 1 tsp ground cumin; 1 tsp onion powder; ½ tsp chili powder; ½ tsp salt (optional); 2 cups sweet potato, diced, skin scrubbed and intact (if desired); 2 cups poblano peppers (seeded and diced); 2 tbsp tahini; ¼ cup lime juice (freshly squeezed); 2 tbsp organic rice vinegar; 3 cups purple cabbage (shredded); 4 medium radishes (sliced on a mandolin or thinly sliced manually); 1 cup red onion (diced); ½ cup cilantro, chopped (optional); ½ cup green onion (green and white portions); 1 ½ cups refried black beans, homemade (see Chef’s Notes) or 15-oz BPA-free canned); 4 organic whole grain or corn tortillas (5–8”); 1 large avocado (seed removed, then cubed)

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These tasty tostadas have lots going for them. First, they’re very easy to make. They’re also versatile, and can act as a satisfying main meal, fun appetizer, o

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Ingredients

¼ cup vegetable broth (unsalted, preferably homemade)
1 tsp ground cumin
1 tsp onion powder
½ tsp chili powder
½ tsp salt (optional)
2 cups sweet potato, diced, skin scrubbed and intact (if desired)
2 cups poblano peppers (seeded and diced)
2 tbsp tahini
¼ cup lime juice (freshly squeezed)
2 tbsp organic rice vinegar
3 cups purple cabbage (shredded)
4 medium radishes (sliced on a mandolin or thinly sliced manually)
1 cup red onion (diced)
½ cup cilantro, chopped (optional)
½ cup green onion (green and white portions)
1 ½ cups refried black beans, homemade (see Chef’s Notes) or 15-oz BPA-free canned)
4 organic whole grain or corn tortillas (5–8”)
1 large avocado (seed removed, then cubed)