I love poblano peppers. I would eat these tasty, mildly spiced peppers with every meal if I could. However, I can't because 1) my family would probably revolt and 2) I would probably start to hate poblanos if I ate them with every meal.
In this gourmet veggie tostada recipe, I top baked tortillas with roasted poblano peppers and sweet potatoes. Let me just say, the smell of the peppers and potatoes roasting fills your house with the most amazing smell. It’s that sort of smell that you want to have just wafting around the kitchen when your mother-in-law or your grandmother come over to visit. It’s the savory equivalent of the ol’ “baking apple pie smell.” Give this recipe a try! I hope your family enjoys it as much as mine did!
- 1 lb sweet potatoes, sliced into rounds
- 1 poblano pepper, sliced into strips
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon oregano
- 1 shallot, sliced
- 1 teaspoon honey
- 2 limes, quartered
- 1 can of black beans, drained
- 4 yellow corn tortillas
- 1 carrot, grated
- 1 cup of spinach, chopped
- 1 avocado, sliced
- 1 bunch cilantro, minced
- 1/2 cup grated cheese or your favorite salsa (optional)
Preheat the oven to 425°F. Thinly slice the sweet potatoes into rounds and the poblano pepper into strips and place in a bowl. Top with the chili powder, garlic powder, cumin, paprika, oregano, and salt and mix until well coated. Arrange in a single, even layer and roast, flipping halfway through, 28 to 30 minutes, or until browned and slightly crispy.
While the vegetables roast, in a small pot combine the shallot, honey, juice of 1-2 lime quarters, and 1/4 cup of water. Season with salt and pepper. Bring to a boil and cook for 1-2 minutes until the honey has melted. Transfer to a heat-proof bowl and allow to pickle for at least 10 minutes. Drain the black beans and warm in the same small pot.
While the shallot pickles and the beans warm, place the tortillas on a sheet pan, drizzle with a little olive oil, and bake 2-6 minutes, flipping halfway through, until browned and crispy. Remove from the oven and season with salt and pepper. As the tortillas warm, prepare the grated carrot, chopped spinach, avocado slices, and minced cilantro.
Top the baked tortillas with sweet potatoes, poblanos, picked shallots, black beans, carrots, spinach, avocado, and cilantro. Add grated cheddar cheese and salsa, if you would like, and enjoy!