Sweet Potato Tostadas

As a devoted omnivore with carnivore proclivities the occasional experiment with vegetarian and vegan recipes can be an adventure. It is interesting to see how many “V” recipes are base on a combination of sweet potatoes and black beans. And is is great that this combination works so well in so many different ways. This Sweet Potato Tostadas recipe is about as far removed from a Mexican tostada as one can get, but it is delicious and will probably show up on the Gringo Gourmet menu again!

Sweet Potato Tostadas with a side of sliced prickly pear tunas. See note below about the sweet potato topping and prepping the tunas.

3 sweet potatoes (about 1-1/4 lbs) peeled and cut into 1-inch chunks
Kosher salt and freshly ground pepper
1/4 small head red cabbage, shredded )about 1-1/2 cups)
2 Tbsp fresh lime juice (from about 2 limes)
2 cups chopped fresh pineapple
1/4 cup fresh cilantro chopped
1 canned chipotle chile pepper in adobo plus 1 – 2 tsp adobo sauce from the can
1/2 tsp ground cumin
1 15 oz can refried black beans (vegetarian if desired)
8 tostada shells
1/4 cup Mexican cream or sour cream

Put sweet potatoes in a large skillet using enough water to cover, season with salt and pepper. Bring to boil, reduce to a simmer and cook until tender – 20 – 25 minutes. Drain, return to skillet and set aside.
Meanwhile, mix the cabbage, 1 Tbsp lime juice and a pinch of salt in a small bowl and set aside.
Pineapple Salsa: Toss 1 cup pineapple with the cilantro and 1 Tbsp lime juice in a small bowl and set aside.
Pineapple Sauce: Puree the remaining cup of pineapple with 1 Tbsp lime juice, the garlic, chipotle and adobo sauce, cumin and water in a a blender until smooth. Stir this pineapple sauce into the sweet potatoes and cook over medium heat until warmed through – 3 – 4 minutes.
Put the black beans into a small sauce pan, add 3 Tbsp water and warm over medium high heat.
Spread black beans on tostadas; top with sweet potatoes, pineapple salsa and cabbage. Drizzle with the crema.

NOTE: These tostadas boast wonderful flavors and textures, but are very rich. Spread the beans and sweet potato mix thinly. If you spread the sweet potato mix to thick, it can be a bit much! The photo includes a few slices of prickly pear fruit (tunas). Sometimes the fresh tunas from the grocery store are not glochid-free. Carefully check and removes the glochids from the “spots” on the tunas, or peel them. You might like to wear rubber gloves so you don’t get glochids in your fingers.

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