Brussels Sprout, Sweet Potato & Black Bean Tostadas

Brussels Sprout, Sweet Potato & Black Bean Tostadas

A delicious Mexican-inspired, seasonal meal, on the table in 30 minutes!

Course Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6
Calories 304 kcal


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


  1. Preheat oven to 400 degrees.

  2. While oven preheats, make the bean spread by combining black beans, salsa, and cumin in a food processor, and processing on high until smooth.

  3. In a large skillet, heat oil and add sweet potatoes, onion, and garlic. Saute for 5 minutes.

  4. 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.

  5. 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.

  6. 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.

Recipe Notes

Get the recipe for Salsa Verde!