Chicken, Sweet Potato and Refried Bean Tostada

Chicken, Sweet Potato, and Refried Bean Tostada

15 minutes 35 minutes 8 to 10 tostadas

Ingredients

• 1 tablespoon olive oil
• 2 cups diced sweet potato (from about 1 medium)
• 1 medium red onion, diced
• 2 teaspoons chili powder
• 1 teaspoon dried oregano
• 2 cloves garlic, grated
• ½ teaspoon kosher salt, plus more to taste
• ¼ teaspoon freshly ground black pepper
• ½ rotisserie chicken, skin removed and meat shredded
• 4 cups shredded green cabbage
• Juice of 1 lime
• Kosher salt, to taste
• 8 to 10 store-bought tostadas
• 1 (15-ounce) can refried beans, warmed
• Sour cream or Greek yogurt, optional
• Hot sauce, optional

Instructions

1. Preheat the oven to 200ºF. Heat the olive oil in a large skillet over medium-high heat. Add the sweet potato and onions. Cook, stirring often, until the potatoes and onions start to brown, about 5 minutes. Reduce the heat to low and cook, stirring often, until the sweet potato is tender, about 12 to 15 minutes.
2. Add chili powder, oregano, garlic, salt and pepper to the skillet. Toss to coat and cook for one minute more. Stir in the shredded chicken and ¼ cup water. Let cook for about 5 minutes.
3. Toss the cabbage with lime juice in a large bowl and season with salt to taste.
4. Place the tostadas on a sheet pan and warm in the oven for 2 to 3 minutes. Spread a couple of tablespoons of refried beans over each tostada and top with the chicken mixture and cabbage. Serve with hot sauce and sour cream, if desired.

xoKatie