Spring Kale & Sweet Potato Tostadas with Pepita-Jalapeño Salsa
Daily Recipe: May 08, 2026
These smoky kale and sweet potato tostadas lean into spring produce with a punchy pumpkin seed–jalapeño salsa for something vibrant, crunchy, and a little unexpected. Crisp tortillas are layered with silky black beans, charred sweet potato, and frizzled kale, then finished with creamy avocado and bright pickled radish for a snack that tastes bold and photographs beautifully.
Ingredients (for 4)
- Kale - 1 small bunch - stems removed and leaves torn into bite-size pieces
- Sweet potato - 1 medium - peeled and cut into 1/2-inch cubes
- Corn tortillas - 8 small
- Black beans - 1 can (15 oz) - drained and rinsed
- Pepitas - 1/2 cup - toasted
- Radishes - 4 - very thinly sliced
- Avocado - 1 large - sliced
- Cotija cheese - 1/3 cup - crumbled
- Jalapeño - 1 - stem removed
- Garlic - 2 cloves - divided
- Lime - 2 - 1 juiced and 1 cut into wedges
- Cilantro - 1/2 cup packed leaves and tender stems
- Honey - 1 teaspoon
- Ground cumin - 1 teaspoon
- Smoked paprika - 1 teaspoon
- Chili flakes - 1/4 teaspoon
- Apple cider vinegar - 2 tablespoons
- Water - 2 to 4 tablespoons
- Olive oil - 4 tablespoons - divided
- Salt - 1 1/4 teaspoons - divided
- Black pepper - 1/2 teaspoon
Preparation
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Step 1 - 🔥🍠🧂Preheat the oven to 425°F. Toss the sweet potato with 1 tablespoon olive oil, ground cumin, smoked paprika, 1/2 teaspoon salt, and black pepper on a sheet pan. Roast for 20 to 25 minutes, tossing once, until tender and browned.
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Step 2 - 🥣🌸🍯Place the radish slices in a small bowl with apple cider vinegar, honey, a pinch of salt, and 2 tablespoons water. Toss and let them sit to lightly pickle while you make the other parts.
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Step 3 - 🌶️🌿🥜In a blender or food processor, combine toasted pepitas, jalapeño, cilantro, juice of 1 lime, 1 garlic clove, 2 tablespoons olive oil, 1/4 teaspoon salt, and 2 to 4 tablespoons water. Blend until textured but spoonable.
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Step 4 - 🫘🍲🥄Add the black beans to a small saucepan with the remaining garlic clove, minced, a pinch of salt, and 2 tablespoons water. Cook over medium heat for about 4 minutes, mashing lightly until thick and spreadable.
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Step 5 - 🥬🍳🌶️Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the kale, chili flakes, and a pinch of salt. Cook for 2 to 4 minutes, tossing, until wilted in places and crisp at the edges.
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Step 6 - 🌮✨🔥Brush both sides of the corn tortillas lightly with the remaining olive oil. Toast on the oven rack for 5 to 7 minutes until crisp and lightly blistered, or cook in a dry skillet in batches.
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Step 7 - 🫘🍠🌮Spread each crisp tortilla with warm black beans. Top with roasted sweet potato and crispy kale.
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Step 8 - 🥑🧀🍋Finish the tostadas with avocado slices, pickled radishes, crumbled cotija cheese, spoonfuls of pepita-jalapeño salsa, and extra pepitas if you like. Serve right away with lime wedges.
Additional
For a vegan version, skip the cotija or use a plant-based feta. If you want more richness, add a swipe of crema or whipped goat cheese under the beans. Kids can help mash the beans, tear the kale, and decorate each tostada with radishes and avocado. The pepita salsa is inspired by the nutty depth of sauces from central and southern Mexico, and it is fantastic on grilled vegetables too.