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Our kitchen building suffered a devastating fire and sadly, we cannot send any food out at present. It's heartbreaking. We are working hard to try and find a way through, and will keep you updated. If you are not already on our mailing list, please do sign up if you would like updates. Thank you to our wonderful and loyal customers, we appreciate you all so much. With all best wishes and much love, Eleanor and Shamim
Sweet Potato Tostadas with Black Beans: A Tasty & Fun Summer Dish to Keep the Kids (And Adults)Happy!
by Eleanor Weil
Back at the beginning of 2021 when our son Cosmo was just 5 months old, a dear friend of mine introduced me to my first weaning cookbook called Little Veggie Eats, full of tasty simple recipes for babies and toddlers. It can be exhausting thinking about what to cook for a toddler everyday and so I love to get as much inspiration from as many different books and blogs as I can. For any parents with school age children who are running out of ideas during the long summer holiday break and in need of fresh inspiration, this might be a nice alternative to pasta!
This recipe is particularly fun to make as it has the added bonus of being packed full of nutritious ingredients like black beans but still has the appearance of something indulgent to a child. Mexican food lovers will particularly delight in this. For the adults I would suggest adding some chipotle flakes.
Ingredients:
2 Large sweet potatoes (washed but not peeled)
1 Tbsp olive oil
1 1/2 tsp of ground coriander
1 1/2 tsp ground cumin
2 cloves of garlic, minced
1 x 400g tin of black beans- hold onto the liquid from the tin
Pinch of salt & pepper 1/2 cup of low sodium veg stock
Toppings:
Large handful of cherry tomatoes,
Sweetcorn
Avocado, chopped small/mashed
Seasonal leaves
Lime wedges
Coriander leaves
Grated vegan cheese
Vegan sour cream (recipe below)
Cashew Sour Cream:
225g cashews
2 tbsp lemon juice
2 tsp apple cider vinegar Large pinch of salt
180 ml water
Method:
Pre-heat the oven to 180 (fan). Slice the sweet potatoes into 1 cm rounds and place on a baking tray (no need to peel- so much of the goodness and fibre lives in the skin!) Place on a baking tray and put in the oven for 25 mins- no oil required here!
Meanwhile, make the black bean dip by frying the minced garlic in the oil in a saucepan or frying pan for 2-3 minutes, then add the spices and fry for a couple more minutes until it all starts to smell fragrant, then add the black beans and the liquid from the tin, plus the vegetable stock and a small pinch of salt and pepper and then simmer gently for 10-15 minutes.
Gently mash the black beans with a fork when it has finished simmering and has cooled down.
You can get shop bought vegan sour cream or make your own. We love our simple recipe. Simply blend the cashews with the rest of the ingredients until it's smooth and creamy.
Dollop some black bean dip and sour cream onto the sweet potato and then add as many seasonal toppings as you like.
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