Sweet Potato Tostadas with Spicy Cranberry Chipolte Sauce

Great holiday leftover recipe

Sweet Potato Tostadas with spicy Cranberry-Chipolte Sauce

Printable recipe
INGREDIENTS

• 2 tablespoons olive oil
• 1 large onion, sliced
• 1 poblano pepper, seeded and sliced
• 1 large red bell pepper, sliced
• 2 cups sweet potatoes, 1/4" cubes, 
• • (you can use turkey if that's your leftover)
• 2 garlic cloves, minced
• Salt to taste
• 8 tostada shells
• 1 cup refried black beans (see recipe below)
• Spicy Cranberry-Chipotle Sauce (see recipe below)
• 1 cup crumbled queso fresco (fresh Mexican cheese)
• 1/2 cup loosely packed fresh cilantro leaves
• 8 lime wedges

DIRECTIONS

1. Preheat oven to 400°. Sauté first 6 ingredients in hot oil in a large nonstick skillet over medium-high heat 6 to 8 minutes or until onion is golden and potatoes are tender. Season with salt to taste.
2. Bake tostada shells on a baking sheet at 400° for 3 minutes (you can make tostada shells by using corn tortillas and baking 3-5 min ea side). Spread shells with refried beans; top with potato mixture. Drizzle with a small amount of Spicy Cranberry-Chipotle Sauce. 
3. Bake at 400° for 10 to 12 minutes or until thoroughly heated. Serve with fresh cilantro, lime wedges, and remaining cranberry sauce.

Refried Beans

INGREDIENTS

• One 15 1/2 oz can pinto or black beans, drained & rinsed (we made our own beans)
• 3 tablespoons extra-virgin olive oil
• 1/2 medium onion, chopped
• 4 cloves garlic, minced
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 2/3 to 1 cup vegetable broth, homemade or low-sodium canned
• Kosher salt and freshly ground black pepper

DIRECTIONS

1. 
   

   Reserve about a third of the beans. Mash the rest of the beans in a medium bowl with a large fork. Set aside.
2. 
   

   Heat the oil in a medium skillet over medium-high heat. Add the onion, and cook until lightly browned, about 4 minutes. Add the garlic and continue to cook, stirring, until lightly browned. Add the spices and cook until fragrant about 1 minute.
3. 
   

   Add the mashed beans and half the broth; cook, stirring frequently, until slightly thickened, about 5 minutes. Add the reserved beans and enough of the remaining broth to loosen up the beans. Simmer until the beans are thick but not pasty, about 2 minutes more. 
4. 
   

   Season with salt and pepper to taste. Stir in the fresh coriander, if desired, and serve.

Spicy Cranberry-Chipolte Sauce

Makes about 1 1/3 cup

Microwave 1 cup whole-berry cranberry sauce; 1/3 cup taco sauce; 1 canned chipotle pepper in adobo sauce (just 1 pepper, not 1 can) minced; 1 tsp chili powder; 1/2 tsp ground cumin at high for 2-3 minutes or until thickened, stirring halfway through.