This yummy beany veggie chilli is a great crowd pleaser and makes perfect meal to share with friends and family. A tostada is traditionally a whole flat corn taco with chilli piled on top. However, for this recipe I have used slices of scrumptious cinnamon-glazed sweet potato instead of using a fried corn tortilla. This is to make this meal more nutritious and is better for blood sugar balancing.
This is a chilli that you can make in advance and warm up on a chilly evening in minutes. it can also be used for a yummy quesadilla filling at lunch time and can be served with rice, or on top of a baked potato.
It’s a vegetarian supper full of beans and five veggies that can easily be adapted for meat eaters by adding mince or chorizo. Free from all the key allergens, this is a great recipe to serve up when you are entertaining friends with allergies/intolerances. Suitable for all ages from 6 months (but skip the chilli powder for babies and young toddlers).
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Mixed Bean Chilli Tostadas
- 1 tbsp Olive Oil
- 1 Red Onion
- 1 stick Celery
- 300 g Sweet Potato (cut into small cubes)
- 3 cloves Garlic
- 2 tins Chopped Tomatoes
- 2 tins Mixed Beans
- 2 tsp Mild Chilli Powder (leave out if making for very young children)
- 1 tsp Smoked Paprika
- 2 tsp Ground Coriander
- 1 tsp Ground Cinnamon
- 1 tbsp Tomato Concentrate
- Salt & Pepper
- In a large saucepan sauté the onions, celery and garlic for 5 minutes in some olive oil before adding the chopped peppers and diced sweet potato. Sauté for a further 5 minutes.
- Add all the spices and mix for a minute until fragrant.
- Add both tins of tomatoes, tomato concentrate and the tins of drained mixed beans, stirring to combine.
- Reduce the heat, cover and simmer for 20-30 minutes, stirring occasionally until the sweet potatoes are soft. If the mixture looks too dry at any point you can add a little water.
- Whilst the chilli is simmering, slice up a large sweet potato into rounds of about 1cm thick. Place them on a lined baking tray.
- Mix the cinnamon and maple or olive oil together in a small bowl.
- Brush each sweet potato round with the mix before popping in the oven, at 180 degrees, to bake for 30 minutes or until soft in the centre.
- Place cooked tostadas on a plate and spoon a generous dollop of chilli on top of each.
- Serve with slices of avocado, grated cheese, yoghurt or even a yummy mango salsa and enjoy!
- This chilli can be kept in the fridge for up to 4 days or portioned off and frozen for later.
- The sweet potato rounds glazed with maple and cinnamon are delicious on their own and can be had as a snack or added as a side to any other meal!