Kosher salt and freshly ground black pepper, to taste
Toppings:
1 to 2 avocados, peeled, seeded, and chopped
1 cup crumbled queso fresco
Creamy cilantro lime dressing,for drizzling
Instructions
Preheat oven to 400 degrees F. Spray two large baking sheets with cooking spray.
Lightly spray both sides of the tortillas with cooking spray and place them in a single layer on the prepared baking sheets. Lightly season them with salt.
Bake for 5 minutes, flip them over and bake for another 5-10 minutes, until the tortillas are crispy like a chip. Remove from oven and set aside.
Turn the oven to 425 degrees F. Poke the sweet potatoes with a fork all over. Place it on a baking sheet that has been lined with aluminum foil. Bake until potatoes are tender, 40 to 45 minutes. Remove from the oven and let it cool until you can handle them.
While the sweet potatoes are baking, make the kale slaw. In a large bowl, combine the kale, cabbage, cilantro, onion, garlic, oil, and lime juice. Massage with clean hands or toss with tongs until the kale softens a little. Stir in the pepitas. Set aside.
Cut the sweet potatoes in half and scoop out the flesh. Place in a bowl and mash with a fork. Season with smoked paprika, cumin, chili powder, and garlic powder. Stir and season with salt and pepper, to taste.
Spread warm refried beans on top of the tostada shells. Next, spread a layer of mashed sweet potatoes over the beans. Top with kale slaw, avocado, queso fresco, and cilantro lime dressing, if using. Serve immediately.
