Ingredients
Scale
- 3 potatoes of choice
- 10–12 tostadas
- 1/2 onion
- 2 jalapeños
- 1/2 cups vegetable broth
- 2 tomatoes
- 1 can black beans
- 1 can corn
- 1 tsp cumin powder
- 1 tbsp guajillo chili powder
- 1 pinch of cayenne
- Salt and pepper to taste
Instructions
- Boil potatoes on low until soft (30-40 minutes).
- While potatoes are boiling dice onion, tomato, jalapeños. Open cans, drain and rinse with fresh water to set aside.
- Once potatoes are done cooking take off skins and mash.
- Turn pan on medium heat and add 1-2 tbsp of oil or splashed of vegetable broth. Add your diced onion, tomato and jalapeño. Sauté for 5 minutes.
- Add vegetables broth to the veggies in your pan and then add your mashed potatoes, cumin, guajillo powder, salt and pepper.
- Mix well and add more vegetable broth if needed to achieve desired texture. Play with the spices as well to see what you like.
- Add 1-2 tbsp of mashed potato mix to your tostada and top with black beans, shredded cabbage, corn, avocado, cilantro, fresh jalapeños, salsa and whatever else you’d like to add!
- Prep Time: 15
- Cook Time: 45
Nutrition
- Serving Size: 12 servings
