Roasted Poblano Pepper and Sweet Potato Tostadas
Ingredients
- 3 poblano peppers, seeded and chopped in ½-inch pieces (should have 2½ cups)
- 1 large sweet potato, chopped in ½-inch pieces (should have 3 cups)
- 1 Tbsp garlic powder
- 1 Tbsp chili powder
- ½ tsp onion powder
- 1 tsp salt
- 6 corn tortillas
- Fresh lime juice
- 1 large avocado, diced
Instructions
- Preheat the oven to 415°F and line a pan with parchment paper.
- Add the sweet potatoes to a large bowl. Add the poblano peppers to a separate bowl.
- In a small bowl, combine the garlic powder, chili powder, onion powder and salt until well mixed. Add half of the spice mix over the potatoes and the other half over the poblano peppers. Toss both bowls well with a spoon to evenly coat the vegetables.
- Spread out the potatoes onto 1 pan. Roast the potatoes for 15 minutes and remove them from the oven.
- Add the poblano peppers to the pan of potatoes and stir to combine them. Place them back in the oven and roast another 15 minutes.
- Turn to broil for 2 to 3 minutes just to crisp up and brown the potatoes. Watch closely so they don't burn. Remove and turn off the oven.
- Place the corn tortillas in the oven for just a couple of minutes to crisp up. It will only take a minute or so for them to get crispy.
- Place desired amount of the potato/poblano pepper mixture on top of each tostada. Add avocado and a squeeze of lime juice on top.
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