• Tracy Davies

Black Bean, Pumpkin, Sweet Potato & Avocado Tostadas



These tostadas are a healthier take on Mexican street food. Using black beans is a great replacement for meat as a source of vegetarian protein, with the beans also being high in fibre, folate, magnesium and iron. The flavours complement each other, giving you a delicious light, yet filling lunch or dinner option!



Ingredients

  • 1 medium butternut squash pumpkin, peeled & diced into 2cm pieces

  • 1 medium sweet potato, peeled & diced into 2cm pieces

  • 4 small wholemeal tortillas

  • 1 can black beans, rinsed & drained

  • 1/2 cup spinach, washed

  • 1/4 cup feta, crumbled

  • 1 large lemon, juiced

  • 1/4 cup tahini

  • 2 avocados, sliced

  • 2 teaspoons smokey chipotle seasoning

  • Extra-virgin olive oil

  • Sea salt & cracked black pepper



Directions

  1. Preheat oven to 200C or 180C for fan forced and spray and line a medium sized baking tray.

  2. Place pumpkin and sweet potato pieces into a bowl and pour in 1-2 tablespoons of olive oil and a pinch of salt & pepper to season, mix until combined.

  3. Place pieces evenly onto the baking tray and bake for 30-35 minutes, or until soft. Set aside to cool slightly.

  4. To bake the tortillas either: lightly spray with oil (I used avocado oil) and place in the air fryer at 180C for 5 minutes, turning halfway through; OR cook in the oven at 180C for 8-10 minues, or until tortillas are golden brown. Remove and set aside to cool, making sure the tortillas are flat.

  5. Place black beans and 2 tablespoons of lemon juice into a food processor and blitz until roughly chopped.

  6. Whisk together tahini, remaining lemon juice, 2 tablespoons of olive oil, and chipotle seasoning, until well combined.

  7. Stack the tortilla with spinach, feta, black beans, pumpkin & sweet potato and avocado slices, then drizzle the tahini dressing over the top.

  8. Serve and enjoy!



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