We love Mexican food in our house, how about you? I’m always looking for ways to mix up our taco nights and, thankfully, the flavor combinations really are endless. Tonight I was craving potatoes and wanted to find a way to integrate them into dinner. As usual, I wasn’t sure what was going to happen with this recipe when I started, but we ended up LOVING the result!
Here’s how it came together.
Like I said, I was craving potatoes and decided to dice them and get them roasting in the oven. I had baby dutch potatoes on hand, but use whatever you have. I brushed on a little olive oil, sprinkled with salt, pepper, garlic powder and a good amount of smoked paprika (I took this picture before the paprika…oops!) and popped them into the preheated oven.
I knew I wanted to use black beans tonight and I was in the mood to really kick them up, so decided to use some chipotles in adobo. The smokiness of the chipotles will compliment the smoky flavor of the paprika on the potatoes as well. We’re layering flavors, people!! 🙂
Check out my recipe for Spicy Chipotle Black Beans here.
Alright, I have these smoky potatoes getting crispy in the oven and I have kicked up black beans simmering on the stove and I need a final plan. Instead of the usual burrito bowl or tacos, I decided to make tostadas!
Start assembly by topping a tostada shell with a bed of lettuce.
Add the smoky roasted potatoes on top of the lettuce.
It’s smelling delicious and my stomach is starting to growl…
Top with a generous amount of spicy chipotle black beans.
These babies are FULL of flavor. You can use them another time as a dip or side dish too!
Top with chopped tomatoes and grated cotija (hard, crumbly cow’s milk) cheese. If you don’t have any, no big deal! Use any shredded cheese you have on hand. I used a Mexican cheese blend for my husband.
Top with an avocado slice and you’re ready to dig in!
Seriously, dig right in! Crunch through the tostada, mix the flavors all together and I promise you won’t be disappointed! You will get the smoky flavor from the potatoes and the smoke and heat from the chipotle peppers in the black beans. This is a fairly simple recipe that comes together in under 30 minutes and is packed full flavor.
Don’t be afraid to change up the toppings to your liking. Add sour cream, hot sauce or diced onion if you like!
- 4-8 tostada shells (1-2 per person)
- 1 lb potatoes
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tbsp smoked paprika
- salt and pepper to taste
- 2 cups chopped lettuce
- 1 cup diced tomatoes
- Up to 1 cup cotija cheese (or your favorite cheese)
- avocado
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Preheat oven to 400 degrees.
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Dice potatoes and place on parchment paper lined sheet pan.
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Brush potatoes with olive oil and sprinkle with garlic, paprika, salt and pepper.
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Place in preheated oven for 15-20 min, until slightly crispy. Be careful not to overcook as they will could dry out.
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Prepare the My Busy Kitchen Spicy Black Beans recipe.
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Chop lettuce, tomatoes and avocado.
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Assemble tostadas by placing a tostada shell on a plate and top with a bed of lettuce.
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Add the roasted potatoes and then top with spicy black beans.
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Top with cheese, tomatoes, avocado and any other topping you love! Maybe some sour cream or diced onions?
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Enjoy right away and TRY not to have a second one!
Did you make this recipe? SHOW ME! Tag #mybusykitchen and I’ll share your photos and comments!
Thank you for stopping by! I hope to see you again soon in My Busy Kitchen! 🙂 Tiffany