Though I do love dining out on the cheap, there’s something wonderful about a home-cooked meal in the heart of Manhattan. Amidst the insanity this place welcomes and oftentimes creates, there’s a home to be had within it. On a quiet street, on a thunder-stormy night, in a tiny one-bedroom on the Upper West Side, there are scents of cumin and cinnamon and vegetables roasting in a frying pan. This is what I love. In the most impersonal city, it smells like home.

This recipe tastes amazing, and without a doubt, makes your house smell like home. Sweet potato tostadas are a go-to weeknight meal that’s packed with flavor and nutrition. It's a simple family-friendly recipe (serves up to four), or a meal that keeps on giving for two. The flavors work together wonderfully, and the interplay between spices and sweet potato makes for a dish with surprising depth of flavor. And, of course, everything’s better with some bubbly cheese melted on top...

Recipe adapted from Simply In Season cookbook
Ingredients:

3 cups peeled & cubed sweet potatoes (about 1/2 inch)
1/2 yellow onion, diced
1 can black beans, drained & rinsed
1 tsp cumin
3/4 tsp cinnamon
1/2 tsp salt
8-12 corn tortillas (however many you can fill)
sharp cheddar cheese

Directions: 
1. Sauté sweet potato and onion in a large frying pan until tender (10-15 minutes).

2. Add the spices and black beans and cook until heated through.

3. Place tortillas on a non-stick baking sheet and top with sweet potato mixture

4. Sprinkle cheddar cheese atop mixture and place in 350˚F oven for 5-10 minutes,         until cheese is melted

5. Serve with sour cream, salsa, and fresh cilantro.



What's your go-to weeknight meal?