Mixed Bean Chilli Tostadas

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

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Prep Time 15

Cook Time 1

Total Time 1 15

Course Main Courses

Servings people

Suitable for Special Diet (or adaptable) Dairy-free, Egg-free, Gluten-free, Low-sugar, Nut-free, Vegan, Vegetarian

Ingredients

Chilli

1 tbsp Olive Oil
1 Red Onion
1 stick Celery
300 g Sweet Potato (cut into small cubes)
3 clove Garlic
2 tins Tomatoes (tinned and chopped)
2 tins Mixed Beans
2 tsp Mild Chilli Powder (leave out if making for very young children)
1 tsp Paprika (smoked)
2 tsp Coriander (ground)
1 tsp Cinnamon (ground)
1 tbsp Tomato Puree (concentrate)
Salt & Pepper

Tostadas

1 Sweet Potato (large, to cut into wide 1 cm rounds)
1 tsp Ground Cinnamon
2 tbsp Maple Syrup (or olive oil)

Instructions

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!

Notes

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!

Per serving. Nutrition content in food is never consistent, so take these estimates with a pinch of salt! Also, our recipes tend to use low-GI carbs and sugars, so these values are not directly comparable with shop-bought UPFs.

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