Ingredients
Scale
- 12 small corn tortillas
- 2 tablespoons extra virgin olive oil
- 1/2 cup water
- 1 large or 2 medium size sweet potatoes, peeled
- 1/2 can black beans, low sodium
- 1/2 can sweet corn
- 1/4 large red onion, diced
- 1 cup cooked brown rice (if you have it made already!)
- 1/2 cup Colby Jack cheese, shredded
- 1/2 teaspoon cumin
- 1/4 teaspoon chili powder
- 1 teaspoon minced garlic
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- garnish: Greek yogurt, green onion, salsa, or avocado
Instructions
- First preheat oven to 400F. Then, spray two baking sheets with nonstick cooking spray.
- Peel your sweet potato, and cut into small chunks. Set aside.
- Next, heat olive oil in a large skillet on medium/high heat. Then, add in sweet potato and red onion and sauté for about 5-7 minutes. Add in black beans, sweet corn, and spices, and continue cooking for about a minute.
- Turn heat down to low/medium and pour in 1/4 – 1/3 cup of water and cover for about 3-5 minutes. This will help steam the sweet potatoes.
- Once your hash is complete, begin preparing your tostadas. In total this will make 4 single serve tostadas. Place one tortilla on the pan. Then, top with about 1/4 cup of hash (this is also where you would add the optional brown rice). Sprinkle on some cheese and place a second tortilla on top. Place another 1/4 cup of hash on top of that and sprinkle with more cheese. Finally place a third tortilla on top and sprinkle with cheese.
- Repeat 3 more times or until the hash is gone. I placed 2 tostadas on one baking sheet.
- Place tostadas in oven for about 12-15 minutes or until the cheese begins to bubble on top. By this time the tortillas should be crunchy.
- Serve hot with plain Greek yogurt, salsa, green onions, or avocado!