update, how making recipe Sweet Potato Tostadas with 12 ingredients and 8 stages of easy cooking, which is easy simple.
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Good Afternoon every body, now you get present recipe Sweet Potato Tostadas with 12 ingredients and 8 steps. Below this is how to prepare, please pay attention carefully.
In cooking there are several stages that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 12 ingredients and 8 stages of easy cooking Sweet Potato Tostadas.
Ingredients all Sweet Potato Tostadas
Needed 9 : corn tortillas.
Prepare : corn oil; as needed.
Prepare 30 oz : refried beans.
Prepare 4 oz : diced green chiles.
Prepare 2 : jalapeños; seeded & small dice.
Needed 1 : yellow onion; small dice.
Needed 1 : sweet potato; peeled & medium dice.
Prepare 1/3 C : sweet corn.
Needed 4 oz : cilantro-garlic goat cheese.
Needed 3/4 C : shredded chihuahua cheese.
Needed 1 T : Mexican oregano.
Prepare 1 : large pinch each sea salt, black pepper, and sugar.
If all raw materials Sweet Potato Tostadas it’s ready, We’re going into the cooking stage. Below is how to serving with easy.
Stages Cooking Sweet Potato Tostadas
Preheat oven to 450°.
Lay corn tortillas out on 2-3 baking sheets lined with parchment paper. Brush corn oil over tortillas and sprinkle with sea salt. Do not let tortillas touch or overlap each other..
Bake for approximately ten minutes or until tortillas are browned and crispy. Pat dry any oil that may be atop tortillas. Lay tortillas on paper towels to remove excess oil..
Heat the refried beans in a medium sized sauce pan. Bring to a simmer..
Cover sweet potatoes with cold, salted water. Boil until potatoes are easily pierced with a paring knife. Drain..
In a mixing bowl combine corn, onions, jalapenos, diced green chiles, Mexican oregano, goat cheese, and 1/2 C of the shredded chihuahua cheese. Add sweet potatoes. Add a large pinch of salt, pepper, and sugar. Mix well..
Layer refried beans atop each tostada. Top each tostada with sweet potato mixture. Drop little dollops of sour cream randomly atop each tostada. Spoon some salsa along each tostada. Sprinkle cilantro. Serve with lime wedges..
Variations; Black beans, black bean puree, cilantro, apple cider vinegar, avocado, poblano, celery, celery seed, ginger, honey, coconut, chipotle, ancho chile powder, cumin, cayenne, crushed pepper flakes, chives, scallions, cinnamon, pork, chicken, beef, shrimp, lemon, tomato, spinach, tamarind , arugula, queso fresco, cotija, coriander, mole, nopalitos, pinto, red onion, habanero, crema, pickled jalapeños or onions or carrots, mango, bell peppers, jalapeños, paprika, smoked paprika, serrano, bacon, lime zest, clove, allspice, pumpkin,.
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