Crispy Black Bean Sweet Potato Tostadas

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Black Bean Sweet Potato Tostadas

YOUR SOLIN GENERATED RECIPE

Crispy Black Bean Sweet Potato Tostadas

Enjoy a vibrant, crispy tostada featuring roasted sweet potato rounds, hearty black beans, and a creamy protein boost from nonfat Greek yogurt and low‐fat cottage cheese. Finished with a hint of lime and cilantro, this dish is a delicious, satisfying meal perfect for breakfast, lunch, or dinner.

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NUTRITION

589kcal
Protein
31.9g
Fat
9.4g
Carbs
98.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

0.5 cup cooked Black Beans (130g)

2 Corn Tortillas (approx. 50g each)

1/8 Avocado (25g)

100g Nonfat Greek Yogurt

1/4 cup Low-Fat Cottage Cheese (62g)

1 tbsp Lime Juice

1 tbsp chopped Cilantro

1 tsp Cumin

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Peel and thinly slice the sweet potato into rounds.

  • 2

    Toss the sweet potato rounds lightly with a pinch of salt, pepper, and cumin, then spread them out on a baking sheet lined with parchment paper.

  • 3

    Roast the sweet potato slices in the oven for about 20-25 minutes or until they become tender and slightly crisp at the edges.

  • 4

    While the sweet potato is roasting, warm the corn tortillas in a dry skillet over medium heat until they are pliable and lightly toasted.

  • 5

    In a small bowl, mix the black beans with a squeeze of lime juice, a dash of cumin, salt, and pepper.

  • 6

    Once the sweet potato slices are roasted, assemble your tostadas by placing a few slices on each tortilla, spooning the seasoned black beans on top.

  • 7

    Dollop the nonfat Greek yogurt and low-fat cottage cheese on the tostadas to add a creamy texture and boost protein content.

  • 8

    Finish with a drizzle of a little more lime juice and a sprinkle of fresh chopped cilantro. Serve immediately and enjoy!

Crispy Black Bean Sweet Potato Tostadas

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Black Bean Sweet Potato Tostadas

YOUR SOLIN GENERATED RECIPE

Crispy Black Bean Sweet Potato Tostadas

Enjoy a vibrant, crispy tostada featuring roasted sweet potato rounds, hearty black beans, and a creamy protein boost from nonfat Greek yogurt and low‐fat cottage cheese. Finished with a hint of lime and cilantro, this dish is a delicious, satisfying meal perfect for breakfast, lunch, or dinner.

NUTRITION

589kcal
Protein
31.9g
Fat
9.4g
Carbs
98.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

0.5 cup cooked Black Beans (130g)

2 Corn Tortillas (approx. 50g each)

1/8 Avocado (25g)

100g Nonfat Greek Yogurt

1/4 cup Low-Fat Cottage Cheese (62g)

1 tbsp Lime Juice

1 tbsp chopped Cilantro

1 tsp Cumin

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Peel and thinly slice the sweet potato into rounds.

  • 2

    Toss the sweet potato rounds lightly with a pinch of salt, pepper, and cumin, then spread them out on a baking sheet lined with parchment paper.

  • 3

    Roast the sweet potato slices in the oven for about 20-25 minutes or until they become tender and slightly crisp at the edges.

  • 4

    While the sweet potato is roasting, warm the corn tortillas in a dry skillet over medium heat until they are pliable and lightly toasted.

  • 5

    In a small bowl, mix the black beans with a squeeze of lime juice, a dash of cumin, salt, and pepper.

  • 6

    Once the sweet potato slices are roasted, assemble your tostadas by placing a few slices on each tortilla, spooning the seasoned black beans on top.

  • 7

    Dollop the nonfat Greek yogurt and low-fat cottage cheese on the tostadas to add a creamy texture and boost protein content.

  • 8

    Finish with a drizzle of a little more lime juice and a sprinkle of fresh chopped cilantro. Serve immediately and enjoy!