|2 servings||calories per servings 690||protein serving 40 g||carbs per serving 75 g||total fat per serving 26 g|
With its orange and black ingredients, these tostadas also happen to make a perfect Halloween dinner or party food. To serve as an appetizer, cut the tortillas into wedges before baking, and assemble tostadas as individual bites. You could serve it to yourself as a meal in this way, too if fully-loaded nachos is more your speed—it’s delicious either way! Every bite is colorful and crispy-crunchy; you may even fool yourself into thinking you’re indulging in snacks for dinner, but rest assured we loaded these up with plenty of fiber-rich, protein-packed veggies and beans to keep it a wholesome, satisfying meal.
|Nutrition Facts||/ Per Serving|
|Total Fat||26 g|
|Saturated Fat||8 g|
|Trans Fat||0 g|
|Total Carbohydrates||75 g|
|Dietary Fiber||13 g|
MISE EN PLACE
• Heat oven to 400° F.
• Peel sweet potato. Halve lengthwise. Cut crosswise into 1/4-inch slices.
• Peel and dice onion.
• Peel and mince garlic.
• Under cold running water, remove and discard tomatillo husks. Dice tomatillos.
• Finely shred lettuce.
• Pick and chop cilantro leaves.
• Rinse and drain beans.
• Toss sweet potato with 2 teaspoons cooking oil and 1/2 teaspoon PeachDish Salt.
• Spread in a single layer on a baking sheet.
• Roast in oven until tender and lightly browned, 12-15 minutes.
While potato roasts:
• Brush tortillas on both sides with a total 2 teaspoons cooking oil.
• Spread tortillas in a single layer on a baking sheet (don’t overlap). Bake in oven 4 minutes.
• Carefully flip tortillas. Bake until crisp and browned, about 2 minutes.
While tortillas bake, season chicken on all sides with a total 1/4 teaspoon PeachDish Salt.
• Place a sauté pan over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add chicken. Cook without disturbing until browned on bottom, 3-4 minutes.
• Flip, and cook until opaque throughout, 2-3 minutes.
• Transfer chicken to a plate. Reserve pan.
• Place pan over medium heat. Add 1 teaspoon cooking oil. When oil is hot, add onion and garlic. Cook, stirring, until onion is translucent, 3-4 minutes.
• Add tomatillo. Reduce heat to low. Cook, stirring, until tomatillo wilts, 2-3 minutes.
• Add beans and spice. Cook, stirring occasionally, 2-3 minutes.
• Dice chicken.
• Fold chicken into bean mixture.
• Divide tortillas between 2 plates.
• Top with chicken mixture, sweet potato, lettuce, crema and Cotija cheese.
• Garnish with cilantro, and enjoy!
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.Learn More...