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1
Start with your potatoes.
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2
Preheat your oven to 350 F. On a rimmed baking sheet, combine the cubed sweet potatoes and 2 tablespoons of olive oil.
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3
Season with salt and pepper and toss until combined.
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4
Bake the sweet potatoes for 25-30 minutes or until they are tender.
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5
While the potatoes are cooking prepare your queso fresco sauce.
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6
In a food processor or blender, combine the mayo, lime zest, 1 tablespoon lime juice, queso fresco, cilantro, garlic and jalapeno.
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7
Pulse until combined and smooth.
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8
Season with salt and pepper where needed.
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9
Transfer to fridge until you are ready to use.
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10
Now you will prepare your dressing, in a blender combine the vinegar, cilantro and lime juice.
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11
Pulse until smooth.
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12
Slowly drizzle in the olive oil as the blender is running and continue until all is incorporated.
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13
Set aside until ready to use.
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14
In a large bowl, combine the sweet potatoes, steak, avocado and the cilantro lime dressing.
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15
Season with salt and pepper and toss until all pieces are coated.
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16
In a deep saute pan, pour enough canola oil to climb 1/4 inch up the side of the pan.
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17
Heat over medium-high.
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18
Once warm, one at a time, start frying up your corn tortillas.
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19
Cook for about 1 minute on each side, making sure the tortilla is completely submerged.
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20
When they are bubbly and stiff, remove it from the oil and transfer to a paper towel lined plate.
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21
Repeat frying the rest of the tortillas.
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22
Now start assembling your tostadas.
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23
Top your tostadas with the mashed black beans.
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24
Then spread on the queso fresco sauce.
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25
Top with the sweet potato mixture, and garnish with cilantro and queso freso.
