An easy plant based tostada recipe that is simple, flavorful and healthy!
Preheat your oven to 400 degrees
Cut the sweet potatoes into 1/2 inch cubes. Put sweet potatoes onto a large sheet pan and spray with olive oil. Add 1 tsp. of salt, 1 tsp. chili powder and 1/8 tsp. cayenne (optional if you like it extra spicy). Roast the potatoes for 20-25 minutes or until golden. Toss them halfway through cooking.
While the sweet potatoes are cooking get your toppings ready. Shred your lettuce or cabbage, cut your avocado and get your salsa out. It's good to have the toppings prepped because everything else goes quickly. Open up your refried beans and heat them over low heat on the stove.
I like to use my airfryer to toast my tortillas. I have the Ninja Foodie Air Fryer oven. You can use your toaster oven or your regular oven if you don't have one. I air fry them at 400 degrees for 5-6 minutes. I flip them halfway through. If you use the oven, you will need closer to 7-8 minutes. Just keep and eye on them. They cook fast. Please them on a sheet tray sprayed with olive oil spray, then spray the tops. I also sprinkle on some flake salt for flavor. Toast them up until they are golden and crispy.
When your potatoes are done, your tortillas are crispy and your refried beans are heated through, you are ready to assemble.
Spread on some refried beans, then your potatoes, then lettuce, then salsa, then avocado and a heavy sprinkle of cotija or queso fresco cheese.
Optional add ons would be hot sauce, cilantro, parsley, scallions or finely diced onion.