My brother and I are currently on the train from Germany to a fun new country where I’ll be until my vacation ends on the 8th — stay tuned to see where we end up :) Any guesses?
Since I’m without internet all day, I have a wonderful guest post for you all — this time, featuring a delicious looking recipe for Black Bean and Sweet Potato Tostadas from my friend and fellow blogger Maria of Two Peas and Their Pod! Enjoy :)
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Guest Post from Maria at Two Peas and Their Pod:
Black Bean and Sweet Potato Toastadas
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Hi all! My name is Maria and I have a food blog, Two Peas and Their Pod. My husband and I cook, bake, and blog together. I am a huge fan of fANNEtastic food and finally had the opportunity to meet Anne at the recent Dole Food & Wellness Blogger Summit in California. We had a great time, especially when we won the cooking competition. Anne led our team to victory! Anne really is fantastic, but I am sure you already know that :) I am honored to be guest posting today — thanks Anne.
I don’t know about you guys, but I am sugared out from all of the Christmas sweets. It was fun to indulge and enjoy the holiday, but I am ready to get back to my healthy habits. So today I am sharing one of my favorite healthy recipes: black bean and sweet potato tostadas. We make these tostadas all the time. They are easy to throw together on a busy weeknight and always hit the spot.
We top corn tortillas that we crisp up under the broiler with black beans and roasted sweet potatoes. Next, we go topping wild — this is the fun part. You can add whatever toppings you like. Some of our favorites include: avocado, chopped cilantro, diced red onion, salsa, and a squeeze of fresh lime juice. We just pick up the tostadas and eat with our hands; sometimes they get a little messy, but that is part of the fun!
Black bean and sweet potato tostadas are a nutritious and delicious meal and only take minutes to make. If you are looking for a new healthy recipe to try for the new year, try our black bean and sweet potato tostadas. We hope you like them as much as we do.
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Black Bean and Sweet Potato Tostadas
Recipe from Two Peas and Their Pod
2 large sweet potatoes, washed, peeled, and cut into small cubes
Drizzle of olive oil
Salt and pepper, to taste
4 corn tortillas
1 can black beans, rinsed and drained
1/2 red onion, diced
1/2 cup chopped cilantro
1 avocado, diced
1 lime, cut into wedges
Shredded cheese (optional)
Salsa or hot sauce (optional)
1. Preheat oven to 400 degrees F. Place sweet potato cubes on a large baking sheet. Lightly drizzle with olive oil and toss. Season with salt and pepper. Roast in the oven for 40-45 minutes or until sweet potatoes are soft and tender. Stir a couple of times while they are roasting.
2. In a non-stick skillet, heat corn tortillas over medium-high heat. Heat on each side for 30 seconds. Place tortillas on a baking sheet and lightly spray with cooking spray. Place under a hot broiler for about 2 minutes. Remove from oven and turn over tortillas. Place tortillas back under the broiler for another two minutes.
3. Heat black beans over the stove or in the microwave. Top tortillas with beans, sweet potatoes, onion, cilantro, lime juice, and any other toppings you desire. Serve warm and enjoy!
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YUM — thanks for the guest post, Maria! Those sound right up my alley and I’ll definitely be giving them a try soon — black beans and sweet potatoes are one of my favorite combinations, as evidenced by one of my own favorite quick and easy dinners — my Sweet Potato Black Bean Mess!
What’s your favorite quick and easy weeknight dinner? Please feel free to include links — I’ll be looking for some new ideas once I’m home in a few days!