Instructions

• Preheat oven to 425°F (218°C). Line a baking sheet with aluminum foil (optional) and prick the sweet potatoes all over with a fork. Place the sweet potatoes on the prepared sheet and roast until tender when pierced with a fork, 40–45 minutes.
• While the sweet potatoes roast, make the kale slaw: in a large bowl combine 4 cups finely chopped kale, 3 cups finely chopped purple cabbage, 2/3 cup chopped cilantro, 1/4 cup diced red onion, 2 cloves minced garlic, 1 1/2 tablespoons olive oil (or avocado oil), and 2 tablespoons fresh lime juice. Massage or toss with tongs until the kale softens slightly. Stir in 1/3 cup toasted pepitas and season with kosher salt and freshly ground black pepper to taste. Set the slaw aside.
• When the sweet potatoes are done, remove them from the oven and let them cool until you can handle them safely.
• Reduce oven temperature to 400°F (204°C). Lightly spray one or two baking sheets with cooking spray so the tortillas will fit in a single layer.
• Lightly spray both sides of the 8 corn tortillas with cooking spray, arrange them in a single layer on the prepared baking sheet(s), and sprinkle lightly with kosher salt. Bake for 5 minutes, flip each tortilla, then bake an additional 5–10 minutes more (watch closely) until they are crispy and chip-like. Remove from oven and set aside.
• While the tortillas bake (or immediately after), heat the 30 oz refried beans: transfer them to a medium saucepan and warm over low heat, stirring occasionally, until heated through. Keep warm.
• Cut the cooled sweet potatoes in half lengthwise and scoop the flesh into a bowl. Mash with a fork until mostly smooth. Stir in 1/2 teaspoon smoked paprika, 1/4 teaspoon ground cumin, 1/4 teaspoon chili powder, and 1/4 teaspoon garlic powder. Season with kosher salt and freshly ground black pepper to taste.
• Chop 1 to 2 avocados (peeled and seeded) and have 1 cup crumbled queso fresco ready.
• Assemble the tostadas: spread a layer of warm refried beans on each crispy tortilla, then spread a layer of the mashed sweet potato over the beans. Top each with a generous portion of kale slaw, chopped avocado, and a sprinkle of crumbled queso fresco. Drizzle with creamy cilantro lime dressing to taste.
• Serve the tostadas immediately.