Past Recipes
Sweet Potato Tostadas

Sweet Potato Tostadas with Refried Black Beans and Crunchy Slaw

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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

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

What You’ll Need

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

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450°F. Rinse all produce. Halve sweet potatoes lengthwise, then cut crosswise into ¼-inch half-moons. Halve lime and cut 1 half lime into wedges. Roughly chop cilantro leaves, discarding stems. Trim and discard scallion roots and thinly slice, keeping whites and light greens separate from dark greens. Mince garlic. Halve jalapeño lengthwise, discarding seeds and stem, and mince up to half.

  2. Bake tortillas and sweet potatoes

    Bake tortillas and sweet potatoes

    Line a baking sheet with foil. Add tortillas in a single layer, brush each with ¼ teaspoon olive oil, and season with ⅛ teaspoon salt. On a separate baking sheet, toss sweet potatoes with 1 tablespoon olive oil, ¼ teaspoon salt, and pepper. Transfer both baking sheets to oven and bake until tortillas are golden, 4-6 minutes. Remove tortillas. Continue baking potatoes until browned, 10-14 minutes more.

  3. Simmer refried beans

    Simmer refried beans

    While potatoes roast, drain and rinse beans. Heat 1 tablespoon olive oil in a small pot over medium heat. When oil is shimmering, add spice mix, scallion whites and light greens, and half of garlic. Cook, stirring, until fragrant, 3 minutes. Add beans and ½ cup water. Increase heat to high and bring to a boil, then reduce heat to medium and cook, stirring, until thick, 15 minutes. Remove pot from heat.  

  4. Make slaw

    Make slaw

    While beans simmer, in a large bowl, whisk together sour cream, juice of ½ lime, remaining garlic, minced jalapeño (skip or use half for less heat), half of cilantro, ¼ teaspoon salt, and pepper as desired until fully combined. Add slaw mix and scallion dark greens and toss to coat. Set aside until ready to serve. 

  5. Finish refried beans and sweet potatoes

    Finish refried beans and sweet potatoes

    Using a fork, still off heat, mash beans in pot until smooth. Stir in ¼ teaspoon salt and black pepper as desired to combine. Once roasted, sprinkle Monterey Jack cheese evenly over sweet potatoes on baking sheet and return to oven. Bake until cheese is melted and beginning to brown, 4-5 minutes.  

  6. Plate sweet potato and black bean tostadas

    Plate sweet potato and black bean tostadas

    Divide crispy tortillas between serving plates and spread with refried black beans. Top with roasted sweet potatoes and a handful of cabbage-carrot slaw. Garnish with remaining cilantro. Serve with remaining slaw and lime wedges. Dig in!

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