Collard Green and Black Eyed Pea Hummus Tostadas
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Yield: 6- 8 servings 1x
Method: Oven/Instant Pot
1x 2x 3x 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
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.