Collard Green and Black Eyed Pea Hummus Tostadas
While we love these just as they are, we also have enjoyed them with shredded oven baked salsa chicken.
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- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 mins
- Yield: 6-8 servings 1x
- Category: Dinner
- Method: Oven/Instant Pot
- Cuisine: Southern
Ingredients
Scale
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
- Preheat the oven to 400°F and line a sheet pan with parchment paper.
- 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
- 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.
Nutrition
- Serving Size: 1 tostada
- Calories: 137
- Sugar: 2.1 g
- Sodium: 575.9 mg
- Fat: 2.3 g
- Carbohydrates: 23.5 g
- Protein: 7.1 g
- Cholesterol: 0 mg
