About the Dish

6 medium Corn Tortillas
10 ounces Sweet Potato
3/4 teaspoon PeachDish Salt
8 ounces Chicken Breast
1 small Onion
1 clove Garlic
2 ounces Tomatillo
1/2 cup Black Beans
1 teaspoon Spice Blend
1 small Lettuce
1 ounce Cotija Cheese
1 ounce Crema Mexicana
4 sprigs Cilantro
Per Serving
Calories 672
Total Fat 23 g
Saturated Fat 6 g
Trans Fat 0 g
Polyunsaturated Fat 3 g
Monounsaturated Fat 9 g
Cholesterol 98 mg
Sodium 964 mg
Total Carbohydrates 76 g
Dietary Fiber 16 g
Sugar 17 g
Protein 41 g
Chef Seth Freedman

Chef Seth has cooked with Oceana, March, and Tabla in NYC, and the Four Seasons and Bacchanalia at Star Provisions in Atlanta. His culinary style focuses on fresh, seasonal ingredients from local, sustainable producers.

Since joining the PeachDish team in 2014 as Culinary Director, Seth Freedman has created hundreds of exciting and fun-to-make menus using fresh, seasonal ingredients from around the South. Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food. Seth loves cooking and teaching. This is as obvious when he reminisces on his former role at farmers markets as it is when he discusses his role at PeachDish. He believes that the objectives for both positions are not so different; both as Market Chef and as PeachDish Culinary Director, Seth helps people approach the idea of cooking for themselves, and gives them the tools to do so in a way that improves their health and supports Georgia’s local farming community. PAST WORK: Oceana, NYC, New York; March, NYC, New York; Tabla, NYC, New York; Four Seasons, Atlanta, GA; Star Provisions, Atlanta, GA; Bacchanalia, Atlanta, GA; Seeds of Nutrition, Atlanta, GA; Community Farmers Markets, East Atlanta Village, Atlanta GA.


Heat oven to 400° F. Prepare your mise en place: Peel sweet potato, and halve lengthwise. Cut each half into 1/4-inch-thick slices. Peel and dice onion. Peel and mince garlic. Peel and dice tomatillo. Wash and dry lettuce leaves; stack and cut into very thin strips. Pick and chop cilantro leaves. Drain and rinse black beans.
Brush tortillas with a total 2 teaspoons cooking oil; stack and rub them together to ensure that they are evenly coated. Spread tortillas in a single layer on a baking pan, taking care that they do not overlap. Bake 4 minutes; turn tortillas over (careful, they’re hot) and bake 2 minutes more, or until crisp and browned. Remove from oven, and set aside
In a mixing bowl, toss sweet potato slices with 2 teaspoons cooking oil and 1/2 teaspoon PeachDish Salt. Spread in an even layer on a heavy baking pan. Roast in oven 12-15 minutes, or until tender and lightly browned.
While sweet potato is roasting, season chicken on all sides with 1/4 teaspoon PeachDish Salt.
Heat a large sauté pan over medium heat. Add 1 teaspoon cooking oil; when oil is hot add chicken. Cook without moving 4-5 minutes to brown the first side. Flip and cook 3-4 minutes more, or until chicken is opaque all the way through, firm to the touch and browned on the second side. Remove chicken from pan, and set aside on a plate or bowl to rest.
Return pan to a medium heat, and add remaining 1 teaspoon cooking oil. When oil is hot, add onion and garlic. Cook while stirring until onion is tender and translucent, 3-4 minutes. Add tomatillo, reduce heat to low, and cook while stirring 2-3 minutes more. Add black beans and tostada spice; cook 2-3 minutes more.
While bean mixture is cooking, cut chicken breasts into 1/2-inch pieces. Add chicken to pan with bean mixture to warm, and remove pan from heat.
Build tostadas by layering them with shredded lettuce, chicken and bean mixture, sweet potatoes, and cotilla cheese. Top with cilantro. Enjoy!