Black Bean and Sweet Potato Tostadas
Jicama and Orange Salad
Ingredients
- 6 (10-inch) flour tortillas
- 1 (24-oz) container refrigerated mashed sweet potatoes
- 2 tsp ground cumin
- 3 cups baby arugula
- 2 (15-oz) cans black beans, drained and rinsed
- 2 ripe avocados, pitted and sliced
- 1 cup crumbled queso fresco (or use feta cheese)
- 2 limes, cut into wedges
Instructions
- Preheat oven to 400°F.
- Coat tortillas with cooking spray, and place on a baking sheet.
- Bake 5 minutes or until browned and crisp.
- Meanwhile, heat sweet potatoes according to package directions; stir in cumin.
- Spread sweet potatoes evenly on tortillas; top with arugula, beans, avocado and cheese.
- Serve with lime wedges.
Side Dish Ingredients
- 4 navel oranges
- 1 jicama, peeled and cut into sticks
- ½ red onion, thinly sliced
- 3 Tbsp chopped fresh cilantro
Side Dish Instructions
- Peel oranges; cut in half, and slice (or section oranges if desired).
- Add jicama, red onion and cilantro; toss gently.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
550
|
90
|
640
|
| Fat (g) | 21 | 0 | 21 |
| Sat. Fat (g) | 6 | 0 | 6 |
| Protein (g) | 18 | 2 | 20 |
| Carb (g) | 78 | 22 | 100 |
| Fiber (g) | 13 | 8 | 21 |
| Sodium (mg) | 1240 | 5 | 1245 |
Quick & Healthy Meal Plan
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