Eep! I’m so excited about this recipe that I want to hit publish and share it with you right this minute. I know how much you enjoy spicy sweet potatoes, black beans and avocado together—you all have such good taste—and I’ve already been keeping this one under wraps for a few weeks now.
I should probably tell you the story behind these tostadas. A few months ago, I went on a fun girls’ weekend trip to Nashville with a couple of friends. We all share equal enthusiasm for good queso, margaritas and tacos.
Thanks to Yelp’s infinite wisdom, our hungry and thirsty selves landed at a restaurant called Bakersfield for a very late lunch. Apparently it is a small chain. There, we promptly ordered a pitcher of apple margaritas and some truly spectacular queso. I settled on the “papas,” their black bean tostadas, and some portobello tacos.
I loved how they served their tostadas on a bed of romaine lettuce. Tostadas are inherently tricky to eat. Do you pick them up? Try to break through the crispy tortilla with a knife? The romaine offered the perfect solution. Take a fork and knife to the tostadas, which is a lot easier to do with lettuce padding the underside. Plus, the romaine is crisp and fresh, which are two essential components to a great tostada (or taco, for that matter).