Spicy Sweet Potato Tostadas
Smoky Rice
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Ingredients
- 12 tostada shells
- 2 (15.4-oz) cans light in sodium vegetarian refried black beans
- 1 (16-oz) pkg cubed sweet potatoes
- 1½ Tbsp taco seasoning mix
- 3 cups tricolor coleslaw
- 2 Tbsp lime juice
- 2 tsp olive oil
- 1 (5.3-oz) carton whole milk plain Greek yogurt
- 1 lime, cut into wedges
Instructions
- Heat tostada shells and beans separately according to package directions.
- Steam sweet potatoes according to package directions; toss with taco seasoning mix.
- Combine coleslaw, lime juice, and oil in a large bowl. Season with salt and pepper, if desired.
- Spread beans on heated tostada shells. Top with coleslaw mixture, sweet potatoes, and yogurt. Sprinkle with more taco seasoning, if desired. Serve with lime wedges.
Side Dish Ingredients
- 2 (8.8-oz) pouches microwavable brown rice
- 1 tsp ground cumin
- ½ tsp garlic salt
- ½ tsp ground chipotle powder
Side Dish Instructions
- Cook rice according to package directions; stir in cumin and remaining ingredients.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
469
|
114
|
583
|
| Fat (g) | 13 | 2 | 15 |
| Sat. Fat (g) | 4 | 0 | 4 |
| Protein (g) | 15 | 3 | 18 |
| Carb (g) | 69 | 23 | 92 |
| Fiber (g) | 12 | 2 | 14 |
| Sodium (mg) | 598 | 173 | 771 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
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