Chipotle-Glazed Sweet Potato & Black Bean Tostadas with Mango Salsa

Instructions

1. 1

   Preheat oven to 400°F (200°C). Peel and dice sweet potatoes into 1/2-inch cubes.

2. 2

   In a large bowl, toss sweet potato cubes with 1 tablespoon of olive oil, cumin, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.

   ~25 min
3. 3

   While sweet potatoes are roasting, prepare the chipotle glaze. In a small bowl, whisk together the chopped chipotle peppers in adobo sauce, lime juice, and remaining 1 tablespoon of olive oil.

   ~5 min
4. 4

   Drain and rinse black beans. Once sweet potatoes are roasted, add them to a large skillet over medium heat with the black beans. Pour the chipotle glaze over the sweet potato and black bean mixture and stir to combine. Cook for 5-7 minutes, stirring occasionally, until heated through and the glaze has thickened.

   ~10 min
5. 5

   Prepare the mango salsa. Dice the mango, finely chop the red onion and cilantro, and finely mince the jalapeno (remove seeds for less heat). Combine all ingredients in a medium bowl and stir gently.

   ~10 min
6. 6

   Lightly brush corn tortillas with a little oil or place them directly on a dry skillet over medium-high heat. Toast each side for 1-2 minutes until slightly crisp and pliable, or bake in the oven for 5-7 minutes until crisp.

   ~7 min
7. 7

   Assemble the tostadas. Spoon the sweet potato and black bean mixture onto the toasted tortillas, then top generously with the mango salsa.