GRAND RAPIDS, Mich. (WOTV) - Looking for ways to go red this month? Chef Amy Sherman shares a heart healthy recipe that your whole family will love.
Amy Sherman's Bean and Sweet Potato Tostadas
2 cans black beans, rinsed and drained
2 tablespoons olive oil
2 onions, chopped (about 2 cups)
1 clove garlic
1 jalapeno, minced, seeds removed
1 bay leaf
1 teaspoon dried oregano
2 teaspoons cumin
2 teaspoons chipoltle chili powder
1 can fire roasted tomatoes
2 tablespoons finely chopped fresh cilantro
2 teaspoons sherry vinegar
1/2 cup no-fat greek yogurt
1 1/4 teaspoons chipotle-flavored hot pepper sauce
1 teaspoon fresh lime juice
For the tostadas:
2 sweet potatoes
10 tostada shells
chopped fresh cilantro
grated aged monterey jack cheese
Heat oil in heavy large deep nonstick skillet over medium heat. Add chopped onion to skillet. Cook until soft and golden brown, stirring often, about 10 minutes. Add garlic, and jalapeno stir 1 minute. Add beans, spices and can of tomatoes to the onion. Stir to distribute evenly. Simmer over medium-low heat until heated through and flavors are blended, 10 minutes. Season to taste with salt and pepper. Add cilantro and sherry vinegar. Mash with a potato masher to a creamy consistency.
For chipotle cream:
Whisk all ingredients in small bowl to blend. Season to taste with salt. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewhisk before serving.
Heat oven to 400 degrees. Peel and cube sweet potatoes. Toss with a little olive oil, salt and pepper. Layout on a sheet pan and roast in the oven until starting to caramelize and soft to the touch, about 15 minutes. Remove.
Slather a tostada with black beans, top with sweet potatoes and cheese. Broil for a moment or place in the oven to heat up if needed. Top with cilantro and chipoltle cream.
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