Vegan Sweet Potato & Black Bean Tostadas
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Vegan Sweet Potato & Black Bean Tostadas

Vegan Sweet Potato & Black Bean Tostadas

with Bell Pepper, Salsa & Creamy Guacamole

If you can’t decide between the flavors of your fave taco and the satisfying crunch-factor of a plate of nachos, you’ll love tostadas—the perfect marriage of the two. These vegan masterpieces are piled high with hearty refried beans, roasted veggies seasoned with our amazing fajita spice blend, fresh tomato salsa, and rich and creamy guac. Yep, so much deliciousness, it’s safe to say you won’t miss the meat!

Tags:
Vegan
Allergens:
Soy
Wheat

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes
DifficultyMedium

Ingredients

serving amount

1 unit

Red Bell Pepper

1 unit

Sweet Potatoes

1 unit

Yellow Onion

1 tablespoon

Fajita Spice Blend

1 unit

Tomato

¼ ounce

Cilantro

1 unit

Lime

1 unit

Jalapeño

4 tablespoon

Vegan Mayo

4 tablespoon

Guacamole

6 unit

Flour Tortillas

(Contains Soy, Wheat)

16 ounce

Refried Black Beans

Not included in your delivery

Salt

Pepper

2 tablespoon

Cooking Oil

sideBannerName

Nutrition Values

/ per serving
Calories990 kcal
Fat52 g
Saturated Fat10 g
Carbohydrate115 g
Sugar14 g
Dietary Fiber18 g
Protein22 g
Cholesterol0 mg
Sodium1910 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Peeler
Baking Sheet
Medium Bowl
Small Bowl
Whisk
Medium Pot
Can Opener

Instructions

Prep
1

• Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry produce. • Halve, core, and thinly slice bell pepper into strips. Peel and dice sweet potato into ½-inch pieces. Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (4 TBSP for 4 servings).

Roast Veggies
2

• Toss bell pepper, sweet potato, and sliced onion on a baking sheet with a large drizzle of oil, Fajita Spice Blend, a big pinch of salt, and pepper. • Roast on top rack until browned and tender, 20-25 minutes. (For 4 servings, divide veggies between 2 sheets; roast on top and middle racks.)

Make Salsa & Mix Guac
3

• While veggies roast, dice tomato into ¼-inch pieces. Roughly chop cilantro. Quarter lime. Mince jalapeño, removing ribs and seeds for less heat. • In a medium bowl, combine tomato, minced onion, cilantro, juice from half the lime, a pinch of salt and pepper, and as much jalapeño as you like. • In a small bowl, whisk together mayonnaise and guacamole. Whisk in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt.

Make Tostadas
4

• Drizzle tortillas with 1 TBSP oil (2 TBSP for 4 servings); brush or rub to coat both sides. Arrange on a second baking sheet in a single layer. Gently prick each tortilla in a few places with a fork. • Bake on middle rack, flipping halfway through, until lightly golden, 2-3 minutes per side. (For 4, wait for veggies to finish roasting, then transfer veggies to a large bowl. Divide tortillas between baking sheets and bake on top and middle racks, flipping tortillas and swapping rack positions halfway through.) TIP: Watch carefully—tortillas can quickly go from toasted to burned!

Warm Beans
5

• Meanwhile, heat a drizzle of oil in a medium pot over medium-high heat. Add refried black beans and cook until warmed through, 1-2 minutes.

Finish & Serve
6

• Divide tostadas between plates; spread each with refried beans. Top with roasted veggies, salsa, and creamy guacamole. Serve with remaining lime wedges on the side.