Roasted Sweet Potato Tostadas with Smoky Beans and Lime Crema

Instructions

1. 1

   Preheat the oven to 425°F / 220°C. Place the sweet potato on a sheet pan and toss it with 15 ml (1 tbsp) olive oil, smoked paprika, 1 teaspoon cumin, 1/2 teaspoon salt, and black pepper.

2. 2

   Roast the sweet potato for 25 minutes at 425°F / 220°C, turning halfway through, until tender inside and browned at the edges.

3. 3

   Meanwhile, heat a skillet over medium heat. Add the remaining 15 ml (1 tbsp) olive oil, the red onion, and half of the garlic. Cook for 3 to 4 minutes until the onion softens.

4. 4

   Add the black beans, chipotle in adobo, water, the remaining 1 teaspoon cumin, and 1/4 teaspoon salt. Cook over medium heat for 6 to 8 minutes, lightly mashing the beans with a spoon for a rustic texture. Stir in the remaining garlic and cook 1 minute more.

5. 5

   In a small bowl, mix the sour cream with the lime juice, lime zest, and a pinch of salt until smooth.

6. 6

   In another bowl, combine the red cabbage with the cilantro and toss lightly. If desired, add 1 teaspoon of the already measured lime juice mixture to brighten the flavor.

7. 7

   Toast the pumpkin seeds in a dry skillet over medium heat for 2 to 3 minutes, stirring often, until fragrant and lightly golden.

8. 8

   To assemble, spread each corn tostada with a layer of smoky beans, then add roasted sweet potato, the red cabbage mixture, a drizzle of lime crema, toasted pumpkin seeds, and queso fresco if using.

9. 9

   Serve immediately to keep the tostadas crisp. If you prefer warm tostadas, heat them for 3 minutes in the oven at 300°F / 150°C before assembling.