Brussels Sprout, Sweet Potato, and Black Bean Tostadas
This recipe is sponsored by Maria & Ricardo’s Quinoa Flour Tortillas.
Every once in a while, random thoughts come together to form an amazing idea that seems so unique, yet fits perfectly. That’s how this recipe was. Seasonal Brussels sprouts and sweet potatoes over creamy black beans with a crispy tostada shell, all drenched in a spicy homemade salsa verde? Yes, yes, YES a thousand times to Brussels Sprout, Sweet Potato, and Black Bean Tostadas!
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How to Make Black Bean Tostadas
First, make sure you have this spicy and delicious Salsa Verde on hand!
These actually come together rather quickly, even though they look complicated! Make sure to prep all your ingredients first. I peeled the sweet potato, but you don’t have to. If you do, make sure to save the peels and make Zero Waste Vegetable Skin Crisps later! Chop into small cubes, about 1/2 inch. If the cubes are too large, they will take too long to cook.
For the Brussels sprouts, I actually used pre-shredded sprouts. It was a huge time saver! I found them at Trader Joe’s in the refrigerated section where the pre-chopped broccoli florets and cauliflower rice is. If you can’t find them though, you could use a mandolin slicer or even a cheese grater with large holes to easily shred Brussels sprouts.
The sweet potato gets a quick saute with onions and garlic before adding red wine vinegar and water, along with the sprouts and spices to simmer for a bit. Vinegar is a vital ingredient here. It’s going to pump up the flavor and take on some of the qualities of salt. It’s a great way to keep the sodium low in many dishes, but especially a dish like this where you are expecting a salty taste.
Now comes the bean spread. Super simple! Toss the ingredients into your food processor and process until it’s smooth. Whew! 😁
Lastly, the tostada shells. These are way easier than you think! I kept it on the healthier side by baking them instead of frying. Just a quick coat with cooking spray on each side, and bake 4 minutes on each side. I really couldn’t believe how much these quinoa flour tortillas crisped up! They were so crunchy and delicious, and were the perfect complement to the creamy bean spread! The next thing I want to do with them is make homemade tortilla chips to slurp up all the extra salsa verde!
Maria & Ricardo’s Quinoa Flour tortillas are made from a unique blend of quinoa flour, tapioca & potato starch and avocado oil. This allows the tortillas to be gluten free, while still being flexible enough to hold all your taco or burrito stuffing! I found these at Whole Foods, and with my Amazon Prime discount, they were less than $3. Perfection!
Now the assembly. Really do it any way you want. But my preference is tostada shell, smeared with bean spread (warm it up if you want), topped with Brussels sprout sweet potato mix, smothered in salsa verde with a squeeze of lime, slice of avocado and chopped cilantro. Heaven!
A huge thank you to Maria & Ricardo’s for sponsoring this recipe!
Brussels Sprout, Sweet Potato & Black Bean Tostadas
A delicious Mexican-inspired, seasonal meal, on the table in 30 minutes!
Ingredients
Tostada Shells
- 1 package (6) Maria & Ricardo’s Gluten Free Quinoa Flour Tortillas
- Cooking spray
Black Bean Spread
- 3 cups (2 cans) low sodium Black Beans
- 1/2 cup Salsa Verde (or salsa of choice)
- 1 tsp Cumin
Brussels Sprout Sweet Potato Topping
- 2 tsp Olive Oil
- 2 medium Sweet Potatoes, peeled and chopped into 1/2 inch cubes
- 1 Onion, diced
- 2 Garlic cloves, minced
- 2 cups shredded Brussels Sprouts
- 1/4 cup Water
- 1/4 cup Red Wine Vinegar
- 1 tsp Oregano
- 1 tsp Chili Powder (more or less to taste)
- 1 tsp Cumin
To Serve
- lime slices, avocado, chopped cilantro, salsa verde, as desired
Instructions
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Preheat oven to 400 degrees.
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While oven preheats, make the bean spread by combining black beans, salsa, and cumin in a food processor, and processing on high until smooth.
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In a large skillet, heat oil and add sweet potatoes, onion, and garlic. Saute for 5 minutes.
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Add Brussels sprouts, water, vinegar, oregano, chili powder, and cumin. Reduce heat to low, and cook for about 10 minutes, until sweet potato is tender.
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Arrange Maria & Ricardo’s Quinoa Flour Tortillas on a baking sheet, and spray both sides lightly with cooking spray (or brush with oil). You may need to do this in batches. Bake in the oven on 400 degrees for 4 minutes. Flip tortillas and bake another 4 minutes.
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To assemble: Place one baked tortilla on a plate. Smear black bean spread around in an even layer. Spoon Brussels sprouts/sweet potato mixture over the black bean spread. Top with a squeeze of lime, avocado, chopped cilantro, and salsa verde, as desired.
