Cowgirl Candy Black Bean and Sweet Potato Tostadas

Cowgirl Candy Black Bean and Sweet Potato Tostadas

A vibrant, hand-held vegetarian tostada that balances roasted sweet potato, earthy black beans, creamy avocado, crunchy radish, and the sweet spicy kick of Coogirl Candy. Quick pan toasting gives the tortillas a crisp shell while leaving the toppings fresh and colorful. Great for weeknight dinners or a festive appetizer for guests.

Ingredients (serves 4, 8 tostadas)

• 4 small flour or corn tortillas (6 inch) or 8 mini tortillas
• 2 medium sweet potatoes (about 1 pound), peeled and cut into 3/4 inch cubes
• 1 tablespoon olive oil plus 1 teaspoon for tortillas
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste
• 1 can (15 oz) black beans, rinsed and drained
• 1/2 small red onion, very thinly sliced
• 1/2 cup fresh cilantro leaves, roughly chopped
• 1 ripe avocado, sliced or mashed with a squeeze of lime
• 4 radishes, thinly sliced
• 1/3 cup crumbled queso fresco or feta (optional)
• Juice of 1 lime
• 1/3 cup Coogirl Candy (from the jar), plus extra for drizzling and garnish
• 2 tablespoons plain Greek yogurt or crema (optional)

Instructions

1. Preheat a skillet over medium-high heat. Toss the sweet potato cubes with 1 tablespoon olive oil, cumin, smoked paprika, 1/2 teaspoon salt and a few grinds of black pepper.
2. Place sweet potatoes in the hot skillet in a single layer. Cook, stirring occasionally, until tender and nicely browned on the edges, about 10 to 12 minutes. Remove from heat and set aside.
3. While the sweet potatoes cook, warm a clean skillet over medium-low. Brush each tortilla very lightly on both sides with the 1 teaspoon olive oil. Toast tortillas one at a time in the skillet until crisp and golden and edges start to lift, about 1 to 2 minutes per side. Transfer to a rack so they stay crisp. If using 6 inch tortillas, you can double up to make sturdy tostada shells.
4. In a small saucepan, warm the black beans over low heat with a pinch of salt and a squeeze of lime juice just until warmed through, about 3 minutes. Mash about one quarter of the beans lightly with the back of a spoon to create a creamy base for assembly.
5. Make the quick onion cilantro relish: combine the thinly sliced red onion, chopped cilantro, a pinch of salt, and juice of half a lime in a small bowl. Let sit for 5 minutes to mellow the onion.
6. To assemble each tostada, spread a spoonful of mashed black beans on the crispy tortilla to create a sticky layer. Top with a generous scattering of roasted sweet potato cubes, a few whole black beans, a spoonful of the onion cilantro relish, and slices or dollops of avocado.
7. Finish each tostada with a drizzle of Coogirl Candy (about 1 teaspoon per tostada), a small dollop of Greek yogurt or crema if using, sliced radishes for crunch, and a sprinkle of queso fresco. Add another quick squeeze of lime if you like it tangy.
8. Serve immediately while the tortillas are crisp. Leftover components can be stored separately for up to 2 days (tortillas will soften if stacked with toppings).

Creative Use of Coogirl Candy

Aside from drizzling it on the assembled tostadas, fold 2 tablespoons of Coogirl Candy into the warm black beans while mashing a portion of them. This infuses the beans with a subtle sweet heat, making the tostada base harmonize with the fiery-sweet jalapeños without overpowering the bright lime and herb notes.

Notes

• For extra texture, add toasted pepitas or chopped toasted walnuts on top.
• To make this vegan, omit the queso fresco and use a plant based yogurt in place of crema.
• If you prefer more heat, add an extra teaspoon of chopped Coogirl Candy or sprinkle with chili flakes.