Black Bean and Corn Tostadas with Chipotle Sweet Potato Drizzle

Black Bean and Corn Tostadas with Chipotle Sweet Potato Drizzle

From: Alyssa Gosselin

Ingredients:

~Black Bean and Corn Salad~

-2 cups Frozen corn (thawed)

-1-2 cans black beans (or black and kidney)

-1-2 diced tomatoes 

-1/4 cup diced green onion

-1/4 cup chopped cilantro

-One jalapeño, seeded and diced small

-Juice from half a lime

-Salt, pepper and cumin powder to taste.

~Chipotle Sweet Potato Drizzle~

-Half of a sweet potato (baked, peel removed)

-1 Tbs. chipotle in adobo

-2 Tbs.+ of almond milk (or preferred milk)

~Other Ingredients~

-Tostadas

-avacado, sliced thin (garnish)

-lime wedges (garnish and to squeeze)

-hot sauce 

Prepare salad in large bowl. Chill if not eating right away. Blend sweet potato, chipotle and almond milk, adding milk as needed to make consistency thin enough to drizzle (sauce can be chilled and then warmed  before serving). Put about 1/4 cup bean salad on tostada, garnish with sliced avocado. Drizzle sauce on. Squeeze lime juice and add hot sauce of desired. Enjoy! 

*This is a delightful vegan dish, but can be adjusted with meat and dairy additions as desired.