Vegetarian Sweet Potato & Bell Pepper Tostadas
Do You Love Sweet Potatoes? How About Tostadas? If You Answered Yes To Either, This Recipe Is For You. For Those Of You Slowly Transitioning Off Meat, Like Myself, You’ll Find My Roasted Sweet Potato & Bell Pepper Tostada Recipe Is Not Only Simple But Hearty And Delicious
Ingredients
Roasted Sweet Potatoes & Bell Peppers
- 2 medium sweet potatoes peeled and sliced into ¾” pieces
- 3 medium bell peppers
- 1 tbsp Olive Oil
- 1/2 tsp Chili powder
- ½ tsp Cumin
- ½ tsp Paprika
- ½ tsp Garlic Powder
- ½ tsp Onion Powder
Jalapeno Cream
Instructions
Roast the sweet potatoes & peppers
- Preheat the oven to 400 degrees Fahrenheit. Line one large rimmed baking sheet with foil and sprinkle with oil to prevent sticking.
- Place sliced sweet potatoes & peppers on prepared baking sheets, drizzle the olive oil on top and sprinkle with the roast seasoning and several dashes of salt. Toss until the sweet potatoes & peppers are lightly and evenly coated with oil and spices.
- Bake until the sweet potatoes are tender and caramelized on the edges, about 30 minutes. (Open the oven and stir the veggies about 15 minutes in. This will also prevent sticking). Potatoes and peppers have should be soft and chewy when done.
To prepare the crispy tortillas
- On the remaining prepared baking sheet, brush both sides of each tortilla lightly with oil. Clear off the other baking sheet by transferring the roasted sweet potatoes to a serving bowl, but reuse the parchment paper. Arrange four tortillas in a single layer across each pan. Bake for 10 to 12 minutes, turning halfway until each tortilla is golden and lightly crisp. Set aside.
Tostada Assembly
- To assemble the tostadas, spread Jalapeno Crema over each tostada. Top each tortilla with shredded lettuce, followed by sweet potatoes and peppers. Add crumbles of La Vaquita Queso Fresco and sliced Serrano peppers. Drizzle with extra Jalapeno Crema and Serve with your favorite hot sauce or salsa on the side.