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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

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

Scale

Ingredients

Roasted Sweet Potato Rounds

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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