Tostadas are never intimidating and always en vogue. Forever inspired to expand my children’s palates, my plan today was to combine foods they like in an unorthodox way and this was a fun and way to do it. A recipe from Sarah Waldman Wellness gave me the idea. (This is a fantastic site for healthy, delicious family friendly recipes and more.)
The mix of flavors in this dish is outstanding – sweet potatoes, salty feta, creamy white beans and rich avocados – yum!
If I have a few extra minutes, I love having everything set up in serving plates on the table. It is liberating for children to be able to choose what they want rather than the “take-it-or-leave-it” dinner plate prepared by Mom. And today I heard some sweet, sweet words. “Can I have some of everything?”
Sweet Potato, Avocado & Feta Tostadas
All this takes is placing a number of unadulterated ingredients into serving bowls or plates. I did jazz up the beans a bit though:
This time I used canned organic Great Northern Beans (like kidney beans.) First I heated, drained and rinsed them. Then I tossed them gently in a drizzle of olive oil, a splash of lemon juice and a dash of cumin, salt and pepper.
one can beans (see above)
two baked sweet potatoes, peeled and cut carefully into cubes
one handful cilantro, chopped
1/2 lemon, sliced
two avocados, cut into chunks and tossed with the juice of half a lemon and salt
two green onions, diced
1/2 cup feta cheese, crumbled
1/2 cup cheddar cheese, grated (for those who don’t like feta – otherwise feta rules here!)
Place ingredients (except tortillas) into separate serving dishes.
Immediately before serving, heat a little ghee or butter (a tsp or two) over medium heat in a skillet. Warm the tortillas for a few second on each side.
Place a tortilla or two on each plate and let everyone build their own tostada.