Sweet Potato and Roasted Chicken Tostadas
I made these tostadas for lunch from leftover roasted chicken and sweet potatoes. Holy crumbs! This was so fresh and delicious! I highly recommend this delicious take on leftovers.The sweet potato on the bottom of the tostada gives the whole dish a very nice savory sweetness, yum! You can easily make this vegetarian by eliminating the chicken, maybe swap it out for the black beans on the tostada.
Heat oven to 400.
Crisp organic corn tortillas on a cookie sheet in the oven with olive oil spray, or in a skillet with some oil.
Shred cooked chicken, season with salt, pepper, ancho chili powder, coriander powder, cumin, and smoked paprika.
Chop 1/2 of 1 small sweet or purple onion and mince some garlic, saute for a few minutes in a little olive oil, add the chicken and heat through until fragrant. Set aside.
Spread roasted sweet potato on the crisped tortillas, add the cooked chicken and aromatics. Place on a cooke sheet and add sime queso fresco, bake for a few minutes to heat through.
Top with shredded lettuce, chopped red peppers, chopped avocado, chopped purple onion, chopped tomatoes, chopped cilantro, a little queso fresco and hot sauce. Serve with a side of rice and beans and lemon wedges. mmmmmmmm.