Sweet potato-beet tostadas

2 servings Serving
20 MIN Duration
Intermediate Difficulty


1 pack Garden Gourmet Sensational Filet Pieces Mexican Seasoning
1 tin of kidney beans (250 g)
2 avocado’s for quacamole (see recipe)
1 sweet potato (150 g)
2 large cooked red beets (200 g)
1 red onion
1 lime
100 g baby spinach
4 to 6 small tortillas (corditas)
1 tbsp Mexican herbs
olive oil for frying
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Preheat the oven to 200 ºC. Peel and cut the. Sweet potato cubed. Drain the beans and cut the beets into cubes. Cut the red onion into rings and Drizzle with lime juice from half a lime.

Fry the sweet potato in some oil for about 10 minutes while stirring. Rinse the beet pieces and fry them briefly with the sweet potato. Fry the kidney beans and sprinkle everything with Mexican spices while baking.

Fry the marinated pieces in another frying pan according to the instructions on the package. Heat the tortillas in the oven.

Spread some quacamole on top and top with some spinach. Divide the baked sweet potato with beet on top and the marianted pieces. Garnish with jalapeno pepper, pickled red onion, and cilantro.

Nutritional Information
Typical values
Per Serving
932.04 Kcal
155.29 g
53.02 g
12.24 g