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Collard Green and Black Eyed Pea Hummus Tostadas

baked tostada with black-eyed pea hummus, roasted sweet potato, and jammy collard greens

This post is sponsored by Guerrero, and we received compensation in exchange for it. Opinions are always our own. If we don’t love it, you don’t hear about it. 

baked tostada with black-eyed pea hummus, roasted sweet potato, and jammy collard greens

Holidays in the south are steeped in tradition and superstition. Case in point, feasting on black eyed peas and collard greens New Year’s Day. Everyone I have ever known in the south shares this tradition in the hopes that this simple feast will bring them prosperity, good luck, and good fortune in the coming year. While I’m not 100% sure it really works, I’ll jump at any chance to increase my odds of luck in the new year! Of course, I couldn’t resist putting my own modern spin on this southern classic with these Collard Green and Black Eyed Pea Hummus Tostadas! 

baked tostada with black-eyed pea hummus, roasted sweet potato, and jammy collard greens

Honestly, I don’t think I’ve ever had a beans and green feast that tasted as good as this one! It all starts out with Guerrero’s Baked Tostadas with Sea Salt that are smothered in smoky black eyed pea hummus then topped with roasted sweet potato, Jammy Instant Pot Collard Greens, toasted pecans and hot pickled cherry peppers.   

baked tostada with black-eyed pea hummus, roasted sweet potato, and jammy collard greens

Every single bite of these tostadas are like a firework show for your taste buds! Which I guess is pretty darn appropriate considering the time of year it is. Here’s to a tasty and prosperous 2018 full of good eats, good health, and hopefully a little good luck too. 

Guerrero baked tostadas with sea salt

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baked tostada with black-eyed pea hummus, roasted sweet potato, and jammy collard greens

Collard Green and Black Eyed Pea Hummus Tostadas

  • Author: This Mess Is Ours
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Yield: 6-8 servings
  • Category: Dinner
  • Method: Oven/Instant Pot
  • Cuisine: Southern

Description

While we love these just as they are, we also have enjoyed them with shredded oven baked salsa chicken


Ingredients

Roasted Sweet Potato Rounds

  • 1 large sweet potato, peeled and sliced into rounds
  • olive oil spray to coat
  • 1/2 teaspoon smoked paprika
  • 1/8 teaspoon garlic powder
  • salt and pepper to taste
  • 1 batch Smoky Black Eyed Pea Hummus
  • 1 batch Instant Pot Jammy Collard Greens
  • 6-8 Guerrero Baked Tostadas with Sea Salt
  • 1/4 cup toasted pecans, chopped
  • 1/4 cup pickled cherry peppers, chopped

Instructions

Roast the sweet potatoes

  1. Preheat the oven to 400°F and line a sheet pan with parchment paper.
  2. Prep the sweet potato rounds by spraying lightly with olive oil then tossing with paprika, garlic powder, salt, and pepper to taste. Arrange in a flat layer on the prepared baking sheet and roast for 20 minutes or until tender.

Build the tostadas

  1. Lay a Guerrero Baked Tostadas with Sea Salt on a salt work surface, top with 2 heaping tablespoons smoky black eyed pea hummus, then place a sweet potato round on top of that. Add a heaped pile of Instant Pot Jammy Collard Greens then sprinkle with pecans and cherry peppers. Serve immediately.

 

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ABOUT MEG

Meg van der Kruik is the writer, mother, photographer, designer, cook and creative spirit behind This Mess is Ours. After her infant son was diagnosed with a gluten allergy, she dedicated herself to learning to make meals the whole family would love. It’s a bit of a mess – cooking for a vegetarian and three meat-eaters with a range of gluten + dairy sensitivities, but she manages to bring them together every night around their little family table.