Heat a large sauté pan over medium heat. Sauté the onions in 1 tbsp of the avocado oil until they begin to be translucent, about 3 minutes.
Add the chopped potatoes and cook for about 6 minutes until they begin to brown. If they begin to stick, add a couple tablespoons of water to the pan.
Add the chopped stems of the swiss chard (not the leaves), minced garlic, chili powder, and cumin and cook for about 2 minutes, and season to taste with salt and pepper. If the potatoes are still not cooked through, add a few more tbsp of water and continue to cook.
Once the potatoes are cooked through, add the drained black beans to the pan and mix to combine. Once the beans are heated through, add the leaves of the chopped swiss chard and mix together. Remove the pan from the heat.
Prepare the Tostada Shells
Brush the tortillas lightly with olive oil and arrange on a large sheet pan, and cook in the preheated oven for about 5 minutes until crispy. Halfway through cooking, remove from the oven, top with grated cheese, and put back in the oven.
Prepare the Honey Lime Sauce
While the tostadas are cooking, thoroughly combine the yogurt, lime juice, honey, salt to taste, and 1-2 tbsp of finely chopped cilantro (optional) in a small bowl.
Assemble the Veggie Tostadas
Assemble your tostadas by topping the cheesy tostada shells with a portion of the potato mixture, a dollop of yogurt lime sauce, and freshly chopped cilantro or other toppings of your choice.
note: nutrition information is provided as a courtesy, but may not accurately reflect the final nutrition composition of your final dish depending on ingredients, substitutions, and serving size.see the full blog post above post for:
ingredient and equipment suggestions & substitutions,