DIY: Gluten-Free Sweet Potato & Kale Tostadas

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tostada

 

I cooked dinner last night for a grown man and his 4-year-old son. I don’t know if you all know this, but sometimes kids don’t like the food you cook. They won’t pretend to like it, either. Point is, this particular meal was enjoyed by a child, and by adults: so, win.

Sweet Potato & Kale Tostadas

Ingredients

2 large sweet potatoes
1 large yellow onion
1-2 tsp coconut oil
3 cups chopped fresh kale
1 can black beans, rinsed/drained
1/2-1 tsp paprika
Corn tortillas (I used Herdez soft taco size – gluten free ftw!)
salt & pepper to taste
Salsa (optional)
Greek yogurt (optional)
Shredded cheese (optional)

Heat oven to 400 degrees. Pierce your sweet potatoes on a foil-covered baking sheet and put them in the oven for 35-50 minutes, or until cooked through.

Chop the onion, any old way you want. Maybe even chop two onions. Go crazy. Put the oil in a large pan on low heat, and add your onion. You’re going to attempt a sugar-free caramelizing process. Surprise! It’s okay though, because it’s going to take about as long as the potatoes take to cook through. Keep the onions on low heat and dispersed evenly throughout the pan, stirring occasionally to make sure they don’t burn or stick. If you get impatient because they’re not doing anything exciting for like the first whole 20 minutes, feel free to turn up the heat. Because let’s be real – this shit is going to taste good no matter what. It’s onions. (I may or may not be guilty of such impatience… in my defense, it was cold last night and there was RC helicopter flying going on that I wanted to participate in.) But if you feel like being patient, keep the heat low, and caramelize those onions like it was your JOB.

Now drink tea while your onions and potatoes are cooking. Because you deserve it. Also chop the kale, and go ahead and rinse and drain the beans. Now add your paprika to the beans in a small bowl and stir it up (little darlin’).

Once the potatoes are done, take them out of the oven and let them cool for a few minutes. Don’t forget to use oven mitts. 400 is a lot of degrees. Once they’re cool enough, remove the skins and mash them up in another small bowl, separate from the beans.

Your onions should be in a good place by now — go ahead and add the chopped kale to the pan, and season with salt and pepper if you want. Cook this until the kale is wilted. Put it in ANOTHER bowl.

Get your greek yogurt. Put it in a bowl! Get your salsa. Put it in a bowl! Get your cheese. Put it in a bowl!

That’s it! You’re ready for assembly! There are so many ways to do this. Our version: place one corn tortilla on plate. Spread sweet potato on tortilla. Add beans. Add kale/onion mixture. Top with a dollop of greek yogurt and some spicy salsa, and shredded cheese if you desire. TosTA-DA! (Oh, don’t add the salsa to the kid version if they don’t like spice. Obviously.) Bonus points if you let the kid make everyone’s dinner. They seem to enjoy this. And even though it means more dishes, the presentation of this one in many separate little bowls is pretty exciting.

Want to do other things and not this with the ingredients? Cook or warm or grill your corn tortilla beforehand for more tastes. Or, use flour tortillas, and make quesadillas out of the ingredients (no longer gluten free). Or, crunchy taco shells. Add avocado if you want. Don’t want beans? Throw in some cooked quinoa instead! Or in addition to, rather… I will question your life choices if you avoid beans. Anyway, the beauty of these ingredients is they can be in almost any configuration and still taste amazing.

Make this! Enjoy it! Add your own variations!

***Recipe inspired by http://ohmyveggies.com/recipe-kale-sweet-potato-quesadillas/

 

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