Muffin Tin Mini Tostadas

Ingredients

• ½ cup chopped green or red bell pepper
• ¼ cup chopped onion
• 1½ cups cooked ½-inch cubes sweet potato
• ½ of a 15-oz. can black beans, rinsed and drained (¾ cup)
• 12 6-inch corn tortillas, each cut into 6 wedges
• ¾ cup chickpea flour
• 1 tablespoon nutritional yeast
• ¾ teaspoon baking powder
• ¾ teaspoon ground cumin
• ½ teaspoon chipotle chile powder
• ½ teaspoon sea salt
• ½ teaspoon freshly ground black pepper
• 1¼ cups unsweetened plant milk, such as almond, soy, cashew, or rice
• 1 cup refrigerated fresh salsa
• Fresh Cilantro, for serving

Instructions

1. Preheat the oven to 350°F. Line twelve 2½-inch muffin cups with foil bake cups. In a medium skillet, cook bell pepper and onion over medium 3 to 4 minutes or until just tender, stirring occasionally and adding water, 1 to 2 tsp. at a time, as needed to prevent sticking. Remove from heat and stir in sweet potato and black beans.
2. Arrange six tortilla wedges in each prepared muffin cup with curved edges at bottom and points up. (Each should look like a crown.) Spoon about ¼ cup bean mixture into each cup. In a medium bowl stir together the next seven ingredients (through black pepper). Gradually whisk in milk until smooth. Spoon about 2 Tbsp. batter over bean mixture in each cup.
3. Bake for 20 to 25 minutes or until filling is set. Carefully remove cups. Top with fresh salsa and cilantro (if desired), and serve immediately.