Sweetpotato Kale Tostadas - The Recipe ReDux

Sweetpotatoes, kale, black beans & jalapeno cheddar make a mighty tremendous tostada ~ by Deanna Segrave-Daly, RD

Disclosure: The California Sweetpotato Council compensated The Recipe ReDux (co-owned by ReganMillerJones, Inc. and Teaspoon Communications), to sponsor this recipe contest. We aren’t eligible to win prizes related to the competition. I additionally obtained a field of California sweetpotatoes to make use of for recipe testing. My ideas and opinions are my very own.

No, that’s not a typo within the recipe title.

There’s a brand new spud on the town by the use of the West coast and it’s the California sweetpotato – as in sweetpotato being one phrase not two (although my spell examine begs to vary.)

The California Sweetpotato Council is sponsoring this Recipe ReDux recipe problem and is spreading the phrase about these beauties, that are totally different from different candy potatoes on the market. Some details about California sweetpotatoes:

Sweetpotatoes are grown in small portions in delicate sand and are hand sorted.
Sweetpotatoes present 4 grams of fiber, 2 grams of protein and are a great supply of Vitamin C.
You get all of the Vitamin A you want for the day in a single medium sized sweetpotato – for under 105 energy.
Sweetpotatoes are candy and moist in comparison with yams that are extra dry and starchy.

And as you may see above, all aren’t essentially orange. The three hottest varieties embody:

Covington (Orange) – Rose coloured pores and skin and tremendous orange flesh. Nice for roasting and mashing.

O’Henry (Tan) – Pale copper pores and skin and candy, white flesh (it nearly seems to be like a daily potato!) Nice for soups and stews.

Diane (Pink) – Pink pores and skin and deep orange flesh. Nice for making sweetpotato fries.

I ended up utilizing a mixture of the O’Henrys and Dianes for these tostadas. Talking of tostadas – a phrase about tortillas generally. A couple of weeks again, I had an epiphany once I made Lindsay @ Lean Inexperienced Bean’s recipe for entire wheat tortillas. So easy, really easy and so scrumptious – I cannot be going again to the packaged ones anytime quickly.

Extra lately, fellow ReDux member, Robin @ Robins Chew, shared that she took inspiration from the identical recipe and made home made corn tortillas from masa.

Now, I didn’t pull it collectively in time to make my very own corn tortillas for this recipe publish. However I plan to make them quickly so I could make these yummy tostadas typically this fall and winter when sweetpotatoes and kale are ample.

Print

2 massive California sweetpotatoes, lower into 1-inch cubes
2 tablespoons olive oil
3/4 teaspoon smoked paprika
1/4 teaspoon black pepper
1/4 teaspoon salt
1 (15 ounce) can black beans, drained and rinsed
4 cups chopped kale
1/2 cup chopped onion
12 corn tortillas
8 ounces Cabot Jalapeno Gentle Cheddar, shredded
Recent cilantro
Lime wedges

Preheat oven to 400 levels Fahrenheit.
In a big bowl, combine collectively sweetpotatoes, olive oil, smoked paprika, black pepper and salt. Unfold sweetpotato combination in a big roasting pan coated with cooking spray. Roast for quarter-hour, stirring just a few instances.
In identical bowl, add black beans, kale and onions, toss collectively. After sweetpotatoes have been cooking for quarter-hour, add beans/kale/onions to the roasting pan and blend collectively nicely. Roast for about 10 extra minutes or till kale has wilted and sweetpotatoes are cooked by way of. Stir just a few instances throughout this cooking time. Take away from oven however hold oven on.
On a cookie sheet coated with spray, add six tortillas and put in oven. Bake for five minutes and take away from oven. Flip tortillas, sprinkle with a bit of little bit of cheese, high with just a few tablespoons of sweetpotato/kale combination, sprinkle with extra cheese and return to oven. Bake for an additional 3 minutes or till cheese is melted and tortillas are crispy.
Repeat with remaining substances.
Earlier than serving, sprinkle every tostada with just a few contemporary cilantro leaves and a squeeze of lime juice.