Garnish: chopped fresh coriander and cayenne pepper if desired
Directions
Preheat the oven to 180C or 356F.
Place sweet potatoes on a roasting tray and bake for 40 minutes or until tender. Stick a knife through the centre to test if it is soft. The knife will cut through very easily if cooked properly. While the sweet potatoes are cooking, it’s time to prepare all the other components.
Rinse the black beans very well under cold water. Season with salt and pepper and stir well.
Add diced tomato and onion to a bowl. Squeeze the lime over and mix well to combine.
Once the sweet potatoes are cooked, you’ll need to remove the skins. In a large bowl mash the sweet potatoes with a fork. Add cumin, paprika, salt, cayenne, maple syrup and mix to combine everything.
Put pita bread on a roasting tray and bake for ten minutes or until crispy on the outside.
Assemble the tostadas by spooning approx ¼ cup sweet potato onto the base of the pita. Top with black beans, tomato and onion salsa and avocado.
Garnish with greek yoghurt, fresh coriander and a pinch of cayenne if you like spicy.
Recipe by at https://www.caseyjade.com/mexican-style-vegetarian-pita-tostadas/