Ingredients
1 sweet potato, chopped
3 poblano peppers, seeded and chopped
1 teaspoon ground cumin
4 tablespoons olive oil, divided
¾ teaspoon kosher salt, divided
2 tablespoons fresh lime juice (from 1 lime)
3 cups shredded red cabbage (from 1 small head)
4 radishes, thinly sliced
1 cup chopped fresh cilantro leaves
1 15.5-oz. can refried black beans, warmed
4 5-in. corn tostadas
¼ cup sour cream
Lime wedges, for serving
Step 1
Preheat oven to 400°F. Toss sweet potato and poblanos with cumin, 1 tablespoon oil, and ½ teaspoon salt in a bowl; spread in a single layer on a rimmed baking sheet. Roast until vegetables are tender, about 25 minutes, stirring halfway through.
Step 2
Meanwhile, whisk lime juice and remaining 3 tablespoons oil and ¼ teaspoon salt in a large bowl. Add cabbage, radishes, and cilantro and toss to coat.
Step 3
Spread refried black beans on tostadas. Top with sweet potato mixture, slaw, and sour cream; serve with lime wedges.
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