Name: Cheesy Sweet Potato "Tostadas" with Beans, Mango Salsa & Tangy Arugula
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkg baby arugula; 3 (398 ml) cans black beans; 1 small bunch cilantro; 6 cloves garlic; 1 ½ (113 g) logs goat cheese; 3 jalapeño peppers; 3 limes; 1 ½ mangoes; 1 ½ red bell peppers; ½ medium red onion; 2.04 kg sweet potatoes; black pepper; chili powder; cumin, ground; extra virgin olive oil; pure maple syrup; salt

Cheesy Sweet Potato "Tostadas" with Beans, Mango Salsa & Tangy ArugulaCheesy Sweet Potato "Tostadas" with Beans, Mango Salsa & Tangy Arugula — a 45-minute dinner recipe with 17 ingredients, serving 6.Ingredients

1 ½ (142 g) pkg baby arugula

3 (398 ml) cans black beans

1 small bunch cilantro

6 cloves garlic

1 ½ (113 g) logs goat cheese

3 jalapeño peppers

3 limes

1 ½ mangoes

1 ½ red bell peppers

½ medium red onion

2.04 kg sweet potatoes

black pepper

chili powder

cumin, ground

extra virgin olive oil

pure maple syrup

salt

Instructions

Preheat oven to broil on high and position rack in the middle of the oven. Line two baking sheet pans with aluminum foil.

Wash and dry the fresh produce.

Trim off and discard ends of sweet potatoes; peel and slice lengthwise into ½-inch thick pieces. Discard any small, outer slices, then divide remaining slices between baking sheets.

Drizzle sweet potato slices with oil and season with spices on both sides.

Place one baking sheet in the oven and broil, flipping sweet potatoes halfway through, until fork-tender, 8-12 minutes. (Keep a close watch on the sweet potatoes to avoid burning.) Repeat with 2nd baking sheet.

Meanwhile, quarter jalapeño peppers lengthwise; seed and remove ribs with a spoon. Finely dice and place in a medium bowl. (Be careful, with jalapeños, do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

Peel and mince garlic and onion. Add both to the bowl with the jalapeños.

Peel mangoes and slice flesh away from the pits, starting with the flat sides. Small dice and add to the bowl.

Seed and small dice bell peppers; add to the bowl.

Shave cilantro leaves off the stems; discard stems and mince the leaves. Add to the bowl.

Juice half the limes (reserving the rest for the salad) into the bowl; add salt and stir to combine the mango salsa. Set aside.

Drain and rinse beans. Divide beans between sweet potato slices, spreading them out in an even layer; season with salt. Working in batches, return sweet potatoes to the oven and broil until beans are heated through, about 2 minutes. Remove from oven.

Meanwhile, peel and mince additional garlic; place in a large bowl.

Juice remaining limes into the bowl with the garlic. Add oil, maple syrup, salt, and pepper; whisk to combine the dressing. Add arugula and toss to combine the salad.

Divide sweet potato "tostadas" between plates; top with mango salsa and crumbled goat cheese. Serve with salad on the side and enjoy!

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