This is a sponsored conversation written by me on behalf of ALDI. The opinions and text are all mine.
My love for Mexican food runs deep. It was the cuisine I turned to in college when I first became vegetarian and found myself fumbling through the Chicago restaurant scene. Whether it was tacos, enchiladas, or a burrito, I knew I could get my hands on a spicy, satisfying, meatless meal at my favorite Mexican joint. These days, not a lot has changed – except my order comes with a couple of caveats: “no cheese, no sour cream” and “extra guacamole, please!”
One menu item I’ve always scooted past is tostadas. Tostadas puzzled me because I didn’t know how to eat them. Do I go in face-first and get beans and salsa all over my nose? Or do I take to it with a fork and knife and crack that crispy tortilla into little pieces? I’ve finally gotten over myself and realized there is no dainty way to eat a tostada. You just have to go for it and make sure you have a pile of napkins within reach. You read it here first. I have conquered my fear of messy Mexican food with this recipe for Chipotle Sweet Potato Tostadas.
The inspiration for this recipe couldn’t have come at a better time. I had been waiting months for my neighborhood ALDI, one of my go-to grocery stores, to open after being remodeled. Like Mexican food, ALDI was another college discovery that shaped my early-adulthood experience in Chicago. I would go to my local ALDI every week and grab pantry staples and produce to stock my dorm room with healthy snacks.
ALDI is similar to other grocery stores, yet has its own unique flavor that I just adore. Inside you’ll find products displayed on the shelves right in their boxes. You also have to deposit a quarter for a shopping cart, which you get back when you return the cart to its rightful spot (genius, right?). ALDI also encourages customers to bring reusable shopping bags and to bag their own groceries. Forgot one? No worries. You can just grab an empty box and carry your groceries out to your car. Together, these little things allow ALDI to keep their prices down, which I really appreciate.
Not only is ALDI affordable, it also had everything I needed for this recipe. Yep, I purchased everything for these Chipotle Sweet Potato Tostadas at ALDI. I feel good shopping there because the store has removed added-MSG, certified synthetic colors, and trans fats from all of its exclusive food brands. I even found organic items that fit within my budget, like canned black beans. If you have an ALDI in your area, go explore and let us know what you think!
This is a sponsored conversation written by me on behalf of ALDI. The opinions and text are all mine.
Chipotle Sweet Potato Tostadas
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop, Oven
- Cuisine: Vegan
Description
If you’ve never made tostadas, we have the perfect recipe for you. Our Chipotle Sweet Potato Tostadas are topped with spicy sweet potatoes, black beans, and creamy avocado. The best part: you can find everything you need for the recipe at ALDI.
Ingredients
For the tostadas:
2 sweet potatoes, diced (about 4 cups)
4 tsp. SimplyNature Organic Extra Virgin Olive Oil, divided
¾ tsp. Stonemill Sea Salt, divided
¼ tsp. Stonemill Ground Black Pepper
2 cans (15 ounces each) SimplyNature Organic Black Beans
½ tsp. SimplyNature Organic Ground Cumin
1 tsp. Stonemill Chili Powder
2 garlic cloves, minced
3 to 4 Pueblo Lindo Chipotle Peppers Chiles Chipotles, minced
For the baked tortillas:
8 El Milagro Corn Tortillas
SimplyNature Organic Extra Virgin Olive Oil, for brushing
For serving:
1 ripe avocado, sliced
Green or purple cabbage, thinly sliced
Fresh cilantro
1 lime, sliced into wedges
Instructions
Preheat your oven to 400F and spill the diced sweet potato onto a large baking sheet. Drizzle with 3 teaspoons of olive oil and season with ¼ teaspoon each of sea salt and black pepper. Toss to coat. Roast the sweet potatoes for 20 minutes, shaking the pan halfway through, until tender. Transfer the sweet potatoes to a bowl and set aside. Leave your oven on.
Meanwhile, drain the black beans and reserve the liquid in a small bowl. Rinse the black beans and transfer them to a small saucepan or skillet and season with cumin, chili powder, ½ teaspoon of sea salt, and ¼ cup of the liquid from the can. Turn the heat to low and use a fork to stir and smash the black beans until heated through, about 3 minutes. Transfer the black beans to a bowl and set aside.
To make the tostadas, lightly brush both sides of the tortillas with olive oil and place them in a single layer over a few baking sheets. Bake for 8 minutes, flipping the tortillas halfway through. Remove the tortillas from the oven and allow them to cool.
Wipe out the skillet or saucepan you used to heat the black beans. Warm the remaining teaspoon of olive oil over medium-low heat. Add the garlic and chipotle peppers and sauté until lightly golden and fragrant, about a minute. Stir in the roasted sweet potato and cook until heated through, about 2 minutes. If you like spicy food, add some of the adobo sauce from the chiles to the pan one teaspoon at a time, tasting as you go (I added a tablespoon).
To serve, spread each tostada with about ¼ cup of black beans. Top with a scoop of sweet potato and chipotle peppers, sliced avocado, cabbage, and cilantro. Garnish each plate with a lime wedge and serve warm.
Nutrition
- Serving Size:
- Calories: 571
- Sugar: 8.2 g
- Sodium: 1366.8 mg
- Fat: 14.3 g
- Carbohydrates: 93.8 g
- Protein: 20 g
- Cholesterol: 0 mg
Keywords: tostada
Sheila
Recipe looks deelish BUT the way it presents with an add in between every ingredient makes it really difficult to stay engaged with the recipe.
Thanks for all your hard work.
Katie Koteen
ALDI is great! Lucky you getting one close by 🙂
Katie Koteen
We're 100% a Cholula family. Tapatio in a pinch.
Katie Koteen
I like to pick mine up, same as I do with pizza. But there's definitely the fork + knife advocates too...
Katie Koteen
Chipotle + sweet potato are the best! You'll love it 🙂
Katie Koteen
Fantastic! It's sure to be a winner at your house! 🙂
Kari
My husband gets something like this from our favorite Mexican joint. I have a feeling he's really going to like this recipe.
Becky
Loving this flavor combo! I’m going to make these this weekend!
Andrea B.
Looks super yummy! I love spicy sweet potatoes, and using on a tostada is kinda freakin perfect.
Sarah De la Cruz
All of my favorite flavors in one dish—especially those sweet potatoes!! I totally agree—what is the proper way to eat a tostada?
Georgia
These look amazing! Love the sweet potato with Mexican flavors! Do you have a favorite vegan hot sauce? I’m not big on extra spice but my family....
Amy Katz from Veggies Save The Day
This is totally my kind of recipe! I love tostadas and the combination of sweet potatoes and black beans. An Aldi opened near me recently. I can't wait to check it out!
John
This looks like a great recipe. The Chipotle flavor goes so well with cilantro and lime. Can't wait to try it out.
Ginny McMeans
Now that's my kind of food! I can just imagine the sweet potatoes and those chipotle peppers together. We have an Aldi's within 5 miles of us. yay!
Mary Ellen | VNutrition
These look amazing! Anything chipotle flavored is for me!
Mette Hornung Rankin
This looks delicious! Looks like the hardest part of this recipe is timing your avocado ripeness....always a mix of science and intuition. ALDI was a go-to for me when I lived abroad, definitely easy on the pocket book. Thanks for a good summer recipe!
cara
I'm going to make these tostadas this weekend as I pretty much have all ingredients on hand! What a great idea to bake the tortillas too; I never thought to do that and have difficulty frying a tortilla so that it is crisp but not super saturated with oil. Baking is the perfect solution. I think my kids will like this too!