Ingredients

The following ingredients have 4 Servings
  • 8 corn tortillas
  • Olive oil or avocado oil cooking spray
  • Kosher salt, (to taste)
  • 2 large sweet potatoes
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 30 oz Refried Beans
  • 4 cups finely chopped kale
  • 3 cups finely chopped purple cabbage
  • 2/3 cup chopped cilantro
  • 1/4 cup diced red onion
  • 2 cloves garlic, (minced)
  • 1 1/2 tablespoons olive oil or avocado oil
  • 2 tablespoons fresh lime juice
  • 1/3 cup toasted pepitas
  • Kosher salt and freshly ground black pepper, (to taste)
  • 1 to 2 avocados, (peeled, seeded, and chopped)
  • 1 cup crumbled queso fresco
  • Creamy cilantro lime dressing, (for drizzling)

Instruction

  • Preheat oven to 400 degrees F. Spray two large baking sheets with cooking spray.
  • Lightly spray both sides of the tortillas with cooking spray and place them in a single layer on the prepared baking sheets. Lightly season them with salt.
  • Bake for 5 minutes, flip them over and bake for another 5-10 minutes, until the tortillas are crispy like a chip. Remove from oven and set aside.
  • Turn the oven to 425 degrees F. Poke the sweet potatoes with a fork all over. Place on a baking sheet that has been lined with aluminum foil. Bake until potatoes are tender, 40 to 45 minutes. Remove from the oven and let cool until you can handle them.
  • While the sweet potatoes are baking, make the kale slaw. In a large bowl, combine the kale, cabbage, cilantro, onion, garlic, oil, and lime juice. Massage with clean hands or toss with tongs until the kale softens a little. Stir in the pepitas. Set aside.
  • Cut the sweet potatoes in half and scoop out the flesh. Place in a bowl and mash with a fork. Season with smoked paprika, cumin, chili powder, and garlic powder. Stir and season with salt and pepper, to taste.
  • Spread warm refried beans on top of the tostada shells. Next, spread a layer of mashed sweet potatoes over the beans. Top with kale slaw, avocado, queso fresco, and cilantro lime dressing, if using. Serve immediately.