Mealime recipe · lives on in MealPot
Cheesy Sweet Potato "Tostadas" with Beans, Mango Salsa & Tangy Arugula
- 35 min
- 2–6 servings
- 700 kcal / serving
A simple weeknight option that pairs creamy goat cheese with sweet potato crunch, bright mango salsa, and a peppery arugula salad. The combination balances warmth, tang, and fresh brightness in each bite.
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Ingredients
- ½ (5 oz) pkgbaby arugula
- 1 (15 oz) canblack beans
- ½ small bunchcilantro
- 2 clovesgarlic
- ½ (4 oz) loggoat cheese
- 1jalapeño pepper
- 1lime
- ½mango
- ½red bell pepper
- 1shallot
- 1 ½ lbsweet potatoes
- jalapeño peppers
- limes
- shallots
- mangoes
- red bell peppers
- red onion
- sweet potato
From the pantry: black pepper, chili powder, cumin, ground, extra virgin olive oil, pure maple syrup, salt
Cookware
aluminum foil · baking sheet pan · can opener · chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · measuring spoons · mixing bowls · oven mitts · spatula · stirring spoon · tongs · vegetable peeler · whisk or fork
Directions
- Preheat the oven to broil on high and line a baking sheet with foil. Rinse and dry all produce.
- Trim and peel the sweet potatoes, then cut them into ½-inch thick lengthwise slices and arrange them on the prepared sheet.
- Brush or drizzle the slices with oil and season both sides with the spices you have on hand.
- Broil the sweet potatoes, flipping once, until they’re tender when pierced with a fork, about 8–12 minutes. Watch closely to prevent burning.
- Make the mango salsa by finely dicing jalapeño, garlic, shallot, mango, and bell pepper; mince cilantro and add to a bowl.
- Squeeze half a lime into the salsa, season with salt, and mix well; set the salsa aside.
- Drain and rinse the beans. Spread them in an even layer over the sweet potato slices and season with salt. Return to the oven just until the beans are heated through, about 2 minutes.
- Dice additional garlic and whisk together lime juice, oil, maple syrup, salt, and pepper to make a bright dressing; toss in the arugula to form a salad.
- To serve, top each sweet potato slice with mango salsa and crumbled goat cheese, and plate with the arugula salad on the side.
Two tips
- Prep tip: mango salsa can be made up to a day ahead; chill and re-toss before serving.
- Leftovers idea: any remaining beans or salsa can be refrigerated for quick meals later in the week.
Nutrition per serving
- Calories
- 700 kcal
- Protein
- 24 g
- Carbs
- 126 g
- Fat
- 14 g
- Fiber
- 28 g
- Sodium
- 813 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.