The versatility of white beans shines through in this dish, which employs them in two different ways: simmered and then roasted until crispy. The beans crown luscious sweet potato, flavored with sage and thyme, heaped high on crispy tortillas. Not only do the beans provide a good source of protein, but the fiber in this dish provides 57 percent of our recommended daily value, along with healthy amounts of iron and potassium.
Rinse your beans
Rinsing beans before you use them will help remove any salt. Even if you are using no-salt-added beans, rinsing the beans will prepare them for you to infuse your own flavors into them.
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White Bean and Sweet Potato Tostadas
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Ingredients
- 2 lbs large sweet potatoes about 2total
- 1 tsp Tbsp + 8extra-virgin olive oil divided
- 3/4 tsp salt divided
- 1/2 tsp pepper divided
- 1 leaves Tbsp fresh thyme+ 1 thyme sprig
- 2 tsp (chopped fresh sage + 2 whole leaves
- 14 oz can no-added-salt cannellini beans
- 1 bay leaf
- 1/2 tsp smoked spicy Spanish paprika
- 1/4 tsp garlic powder
- 8 corn tortillas
Instructions
- Preheat oven to 400 F.
- Wash and trim sweet potatoes, leaving peel on. Cut each down the middle lengthwise and rub all over with 1 Tbsp olive oil. Place on baking sheet, cut side up, and sprinkle with 1/4 tsp salt, 1/4 tsp pepper, thyme leaves, and chopped sage. Bake in preheated oven for 50 minutes, turning them to face down halfway through cooking time.
- Meanwhile, drain and rinse beans and set 1/2 cup aside to dry in single layer on kitchen towel-lined plate. In small saucepan, place remaining beans with bay leaf, thyme sprig, and sage leaves and add enough cold water to just cover. Heat on medium-low for about 10 to 15 minutes, until warmed through. Time the start so they are ready just as sweet potatoes are finishing in the oven, and keep warm in the hot water, adding 1/4 tsp salt. Pat reserved beans with kitchen towel and season with spicy paprika and garlic powder.
- Remove sweet potatoes from oven, remove their skins, and place flesh in large bowl. Toss reserved beans on the same baking sheet, coating them in the remaining oil and herbs. Return baking sheet to oven and bake beans for 15 minutes, until crispy, stirring occasionally.
- Brush each tortilla on both sides with 1 tsp olive oil and bake on baking sheets for 5 minutes, or until brown, turning halfway through.
- While tortillas are warming, with fork, mash sweet potatoes and cover to keep warm. Drain simmering beans.
- To assemble tostadas, divide mashed sweet potato among tortillas, add a few simmered beans, and top with spicy crispy beans. Season with 1/4 tsp salt and 1/4 tsp pepper.
Recipe Notes
Per serving: 373 calories; 12 g protein; 8 g total fat (1 g sat. fat); 66 g total carbohydrates (2 g sugars, 16 g fiber); 248 mg sodium
