Allergen Free Black Bean Tostadas

I am finding that Spanish and Mexican cuisine is some of the easiest to adapt to the allergen free diet. Thankfully it is also some of my husband and kids favorite kind of food so whenever I create something using taco seasoning they are happy :)
 Looking thru the fridge to use up some leftovers was how this yummy meal came to be.

Black Bean Tostadas 

1 can black beans drained

(optional) 1/2 a large,cooked, chicken breast shredded

1 tsp cumin or allergen free taco seasoning

1 cup cooked sweet potatoes

1/2tsp cinnamon

Desired toppings, lettuce, diced tomatoes, pico de gayo, slasa, avacado, Diaya pepper jack cheese shreds

Brown Rice or Udies GF tortillas

In a medium pot combine the beans, chicken and cumin/taco seasoning. Stir well and heat thru then set aside.

Mash or puree sweet potatoes to a smooth consistency and stir in cinnamon.

Preheat oven  to 300

Place tortillas on a cookie, or other baking tray, and spread a layer of sweet potatoes over them, like where the re-fried beans would go on a regular tostada.  Add a scoop of the bean and chicken mixture and sprinkle with teh Diaya Pepper Jack Cheese Shreds.

Place in oven for 15-20 min then remove and the rest of your toppings. Serve with a side of fruit.

Enjoy!