1teaspoondiamond kosher salt (if using any other salt, use half the amount)
2cans low sodium black beans, rinsed and drained
1cupwater
1can diced green chiles
Toppings
8siete almond flour tortillas, (2/person)
2avocados, sliced
2scallions or cilantro, chopped
optiona:cotija cheese
Instructions
Sweet Potatoes
Preheat oven to 425. Place sweet potatoes on a parchment-lined baking sheet. Drizzle on oil, taco seasoning, and salt. Toss to combine and spread out evenly onto a baking sheet. If it is too crowded or sweet potatoes stack, use another baking sheet.
Roast until browned, about 25 minutes. Toss halfway through.
Black Beans
Heat a medium saucepan over low to medium heat. Add in oil and onion. Saute until onion is lightly browned. Add in garlic and continue to saute another minute or two.
Add in tomato paste and adobo sauce. Saute an additional minute or two. Season with salt.
Add in black beans, water, and diced green chiles. Bring to a boil and then reduce to a simmer. Simmer until thick and most of the water has evaporated, about 15-20 minutes. Set aside.
Tostadas & Assembly
Preheat oven to 400 degrees.
Create a small foil tent for each tortilla and drape tortilla over tent (face-side down). Place tortillas onto baking sheet and bake on center rack until light brown and crispy, about 5-7 minutes.Optional: Before baking. flip tent over (so they are facing in the way you will eventually eat them) and sprinkle a bit of shredded cheese on each tortilla.
Assemble tacos. Add toppings including avocado, cotija cheese, scallions and cilantro.