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1
For the slaw, slice the radicchio in half and take a moment to marvel at the detail inside. Working with a sharp chef's knife, slice very, very thin. Set aside in the biggest bowl you have.
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2
Shave brussels sprouts by removing the bottom stem and continuing to slice as thin as humanly possible. (I've also been told you can do this in a food processor with the blade attachment). Add to big bowl along with radicchio.
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3
Chop green onions (green parts only), cilantro, and serrano pepper. Toss them in with the brussels sprouts and radicchio.
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4
Make the dressing by adding creme fraiche, white wine vinegar, lime juice, honey, salt and pepper to a medium bowl or jar and whisking to combine.
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5
Toss with dry ingredients until well incorporated. Refrigerate for at least 30 minutes.
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6
For the tostadas, lightly coat sweet potatoes (cut into 1-inch squares) with olive oil, salt and pepper. Roast at 400 degrees for 20 mins, tossing halfway through.
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7
During the last 5 minutes, brush tortillas lightly with olive oil and carefully place directly on the rack in the center of the oven to crisp.
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8
Layer crispy tortillas with black beans and roasted sweet potatoes, and top with a hearty helping of slaw. Serve with a lime wedge and additional cilantro if you are so included!
