These spicy veggie-packed tostadas won over my meat-loving husband. To make them even faster, shop for baked tostada shells. —Lauren Delaney-Wallace, Glen Carbon, Illinois,
Ingredients
- 1 medium sweet potato, peeled and cut into 1/2-in. cubes
- 1/4 cup fat-free mayonnaise
- 2 teaspoons lime juice
- 1 to 3 teaspoons minced chipotle pepper in adobo sauce
- 2 teaspoons olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1-1/2 teaspoons ground cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1 can (15 ounces) black beans, rinsed and drained
- 8 corn tortillas (6 inches)
- Cooking spray
- 1 cup shredded Monterey Jack cheese
- Shredded lettuce, optional
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Directions
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Nutrition Facts
2 tostadas: 407 calories, 15g fat (6g saturated fat), 27mg cholesterol, 676mg sodium, 54g carbohydrate (8g sugars, 10g fiber), 16g protein.
