|Prep Time||15 minutes|
|Cook Time||30 minutes|
There is something so pleasing about the combination of earthy black beans and roasted sweet potatoes. Feel free to experiment with the recipe, turning the toppings into taco fillings or substituting goat cheese for the Monterey Jack.
|3||small-to-medium sweet potatoes or yams, peeled and cut into ¼-inch dice (about 3 cups total)|
|1||small yellow onion, chopped (about 1 cup total)|
|3||cups cooked black beans|
|1||tsp. ground cumin|
|8||prepared tostada shells (or fried-until-crisp corn tortillas)|
|2||cups grated Monterey Jack cheese|
|1||cup fresh cilantro leaves, washed and dried|
|~||Prepared green or chipotle salsa or hot sauce|
|1||lime, cut into wedges|
This content is from the Culinate Kitchen collection.
Most of the time with cooking and eating, the rules are clear.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything