Kale & Sweet Potato Tostadas

Ingredients

For 4 servings

• 1 bunch kale, small, torn
• 1 piece sweet potato, peeled and cubed
• 8 piece small corn tortillas
• 200 g black beans, drained
• 100 g pepitas, toasted
• 4 piece radishes, thinly sliced
• 1 piece avocado, sliced
• 33 g cotija, crumbled
• 1 piece jalapeño
• 2 piece garlic cloves
• 2 piece limes
• 30 g cilantro
• 3 g honey
• 3 g ground cumin
• 3 g smoked paprika
• 1 g chilli flakes
• 30 g cider vinegar
• 56 g olive oil
• Salt, to taste
• Black pepper, to taste

Method

1. 1

   Heat the oven to 220°C. Toss the sweet potato with a little olive oil, cumin, smoked paprika and seasoning and roast for 20–25 minutes, until tender and browned.

2. 2

   Toss the radishes with the cider vinegar, honey, a pinch of salt and a splash of water and leave to lightly pickle.

3. 3

   Blend the pepitas, jalapeño, cilantro, juice of 1 lime, a garlic clove, a little olive oil and seasoning to a spoonable salsa.

4. 4

   Warm the black beans with the remaining minced garlic and a splash of water, mashing to a spreadable paste.

5. 5

   Fry the kale in a little olive oil with the chilli flakes until wilted and crisp at the edges.

6. 6

   Brush the tortillas with oil and toast in the oven until crisp.

7. 7

   Spread each tostada with beans, top with sweet potato and kale, then finish with avocado, pickled radish, cotija and the pepita salsa. Serve with lime wedges.