Serves 4-6

Ingredients

2 large sweet potatoes, evenly chopped
1/2 medium red onion, diced
1 can black beans, rinsed and drained
1 cup frozen corn
1/2 cup prepared guacamole
1/2 cup crumbled cotija cheese
1 tsp cumin
1 tsp ancho chile powder
1/2 teaspoon cayenne pepper
Salt and pepper to taste
8 small corn tortillas

Preheat oven to 400 degrees. Sprinkle the sweet potatoes with the cumin, ancho chile powder, cayenne pepper, salt, and pepper. Toss to coat. Put in the oven and bake until tender (about 25 minutes total).

After the sweet potatoes have been baking for about 12 minutes, warm the black beans, onion, and corn over medium heat in a medium skillet. Season with salt and pepper. Saute for about 6-8 minutes, stirring occasionally. Remove the skillet from the heat and transfer the contents to a medium mixing bowl. Mash the black beans and corn until roughly blended and set aside.

Place the tortillas on a medium baking pan in a single layer. Heat for about 5 minutes or until warm. Remove both the baked sweet potatoes and the warm tortillas from the oven.

To assemble the layered tostadas, first place a tortilla on a plate and spread evenly with about three tablespoons of black bean and corn mixture. Place a second tortilla on top of the the first tortilla and spread evenly with about 2 tablespoons of guacamole. Scatter about 1/4 cup of the sweet potatoes on top of the guacamole and then sprinkle with about 2 tablespoons of cotija cheese. Assemble the remaining tostadas in the same manner and serve.