Name: Chicken, Sweet Potato and Black Bean Tostada
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 6 servings
Ingredients: 1 tablespoon olive oil; 2 cups diced sweet potato (from about 1 medium); 1 medium red onion, diced; 2 teaspoons chili powder; 1 teaspoon dried oregano; 1 teaspoon garlic salt; 1/2 teaspoon freshly ground black pepper; 1/2 rotisserie chicken, skin removed and meat shredded; 4 cups shredded green cabbage; Juice of 1 lime; Kosher salt; 8 to 10 prepared tostadas; One 15-ounce can refried black beans, warmed; Hot sauce, optional

Directions

Watch how to make this recipe.

Preheat the oven to 200 degrees F.
Heat olive oil in a large skillet over medium-high heat. Add sweet potato and onions. Cook, stirring often, until potatoes and onions start to brown, about 5 minutes. Reduce heat to low and cook, stirring often, until sweet potato is tender, about 15 minutes. Add chili powder, oregano, garlic salt and pepper. Toss to coat and cook 1 minute more. Stir in chicken and 1/4 cup water. Let cook about 5 minutes.
Toss cabbage with lime juice in a large bowl and season with salt.
Place tostadas on a sheet pan and warm in the oven for 2 to 3 minutes. Spread a couple tablespoons of refried beans over each tostada and top with chicken mixture and cabbage. Serve with hot sauce, if using.

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Chicken, Sweet Potato and Black Bean Tostada

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