Spicy Sweet Potato Tostadas
Wine Recommendation
Stella Rosa Rosso
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 less sodium 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 according to package directions.
- Steam sweet potatoes according to package directions; toss with taco seasoning.
- Combine coleslaw, lime juice, and oil in a medium bowl.
- Spread beans on heated tostada shells. Top with coleslaw mixture, sweet potatoes, and yogurt. Serve with lime wedges.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
464
|
464
|
| Fat (g) | 13 | 13 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 15 | 15 |
| Carb (g) | 70 | 70 |
| Fiber (g) | 12 | 12 |
| Sodium (mg) | 609 | 609 |
| T. Sugs (g) | 6 | 6 |
| A. Sugs (g) | 0 | 0 |
Low Calorie Meal Plan
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