White Bean and Sweet Potato Tostadas - alive magazine
The versatility of white beans shines through in this dish, which employs them in two different ways: simmered and then roasted until crispy.
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Cooking tools:
- Oven
- Stove
- Saucepan
- Baking sheet
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Measuring cup
- Colander
- Can opener
- Spoon
- Spatula
- Tongs
- Parchment paper
Ingredients
- 2 large sweet potatoes, about 2 lbs (1 kg) total
- 1 Tbsp + 8 tsp (15 mL + 40 mL) extra-virgin olive oil, divided
- 3/4 tsp (4 mL) salt, divided
- 1/2 tsp (2 mL) pepper, divided
- 1 Tbsp (15 mL) fresh thyme leaves + 1 thyme sprig
- 2 tsp (10 mL) chopped fresh sage + 2 whole leaves
- 14 oz (398 ml) can no-added-salt cannellini beans
- 1 bay leaf
- 1/2 tsp (2 mL) smoked spicy Spanish paprika
- 1/4 tsp (1 mL) garlic powder
- 8 corn tortillas
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