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Sweet Potato Tostadas

Sweet Potato Tostadas with Refried Black Beans and Crunchy Slaw

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On the menu Jan 14 — Jan 20

Can “Tostada Thursday” be a thing? We think so. Our inspiration: These crispy tortillas loaded with homemade refried black beans, roasted sweet potatoes smothered in Monterey Jack cheese, and a creamy slaw. Everyone will love this seasonal veggie main—you’ll love how quickly it comes together.

  • Spicy
  • Vegetarian
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
  • Calories 730
  • Protein 23g
  • Total Carb 108g
  • Total Fat 25g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • sweet potatos
    • 2
    • sweet potatos
  • lime
    • 1
    • lime
  • cilantro
    • 1/8 ounce
    • cilantro
  • scallions
    • 2
    • scallions
  • garlic
    • 2 cloves
    • garlic
  • jalapeño
    • 1
    • jalapeño
  • corn tortillas
    • 6
    • corn tortillas
  • black beans
    • 1 cup
    • black beans
  • ancho chile powder
    • 1/4 teaspoon
    • ancho chile powder
  • ground cumin
    • 1/2 teaspoon
    • ground cumin
  • garlic powder
    • 1/4 teaspoon
    • garlic powder
  • dried Mexican oregano
    • 1/4 teaspoon
    • dried Mexican oregano
  • onion powder
    • 1/4 teaspoon
    • onion powder
  • crushed red pepper
    • 1/4 teaspoon
    • crushed red pepper
  • sweet paprika
    • 1/2 teaspoon
    • sweet paprika
  • nonfat sour cream
    • 2 ounces
    • nonfat sour cream
  • shredded green cabbage
    • 1 1/2 cup
    • shredded green cabbage
  • shredded red cabbage
    • 1 1/2 cup
    • shredded red cabbage
  • shredded Monterey Jack cheese
    • 2 ounces
    • shredded Monterey Jack cheese

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 2 baking sheets
  • aluminum foil
  • 6" small pot