How to make sweet potato, black bean and corn tostadas

This Mexican dish will give mealtimes a real kick

(Riverford)

Sweet potato, black bean and corn tostadas

Prep and cook: 40 mins
Serves 2

Tostadas are a Mexican dish; baked tortillas provide a crispy base for a variety of toppings. Here we’re using seasonal sweetcorn from our French farm in the Vendée. We send out the cobs in their papery husks to keep them protected – nature’s packaging at its best. To remove the kernels, cut down as close to the cob as you can. A serrated knife is the best to use for this. Keep the remaining cob for use in a stock pot, to add extra sweetness.

1 red onion, peeled & finely diced
2 limes
½ tbsp light brown sugar
1 sweet potato, peeled & chopped into 2-3cm chunks 
1 sweetcorn cob, kernels chopped off
​250g cherry tomatoes, halved
1 chilli, deseeded & finely chopped
1 garlic clove, peeled & finely chopped
1 tsp ground cumin
1 tsp ground coriander
½ tsp paprika
½ tsp smoked paprika   
1 tin black beans, drained & rinsed (keep the tin)
4 tortillas  
small bunch of coriander, chopped
2 tbsp tahini
salad leaves to serve
oil for roasting and frying
salt and pepper

Preheat your oven to 190˚C/Gas 5. Place half the onion in a bowl. Add the juice from 1 lime and the sugar. Add a little cold water if needed, so the onion is just covered. Set aside.

Toss the sweet potato in a roasting tin in enough oil to coat. Season. Roast for 10 mins. Toss the sweetcorn and tomatoes with the sweet potato. Add chilli, to your taste for heat. Roast for 15 mins more.

Heat 1 tbsp oil in a saucepan. Fry the remaining onion on a low heat for 8 mins, stirring now and then to stop it catching. Add a splash of water if it looks like it might. Stir the garlic and dried spices into the onion. Add the black beans. Refill the bean tin a third full of water; add that. Heat the beans for 4-5 mins, stirring often. Lightly mash. Season. If needed, heat them very gently, stirring often while you continue, to dry them out a little more.

Lay 4 tortillas on a baking tray. Rub both sides of the tortillas with oil. Bake for approx. 5 mins, until crispy. Some will puff up. Stir half the coriander into the roasted veg. Mix the tahini with the juice from ½ a lime and enough cold water to make a pourable but thick dressing. Season to taste.

Carefully dollop the bean mash over the tortillas. Top with roasted veg, tahini dressing, marinated onion, more chilli if you like, and remaining coriander. Serve with a garnish of salad leaves.

Recipe from Riverford.co.uk