Sweet Potato Soft Tostadas
2 cloves garlic, minced
1/4 cup diced green chilies
1 sweet potato cubed (about 2 cups worth)
1 bunch kale. finely chopped
2 cups chopped mushrooms, cremini or button
1 t cumin powder
1 t coriander powder
1 t dried oregano
1 T chili powder
1/2 t paprika
2 cup cooked black beans
Sea Salt
Saute onion in a dry skillet over medium high heat until they start to brown and become caramelized. You may need to add a tablespoon of water occasionally to keep from sticking. (If you have a good quality pan and it’s not too hot, you shouldn’t have to add any water at this point.) When browned, add garlic, chilies, sweet potato, kale and 1/2 cup water. Cover, bring to boil, reduce heat to medium, stir in spices* and mushrooms and cook until kale and potatoes are tender. Stir in beans, heat through and salt to taste.
*I like to use other spices sometimes like Mrs. Dash Southwest Chipotle or Fiesta Lime.
Soften corn tortillas in a hot dry skillet or steam them until pliable. Spread on sweet potato bean mixture, top with shredded cabbage, guacamole, and salsa.