Ever since having a child, I’ve noticed small changes in the way I cook. For the most part, Mack eats everything that we do (sans most salt). He polished off these chili lentils, this barley risotto, and even this lentil pilaf (much to my surprise).
The small changes come in individual items, like mashed sweet potatoes. Mack loves sweet potatoes which results in a large quantity on hand, ready to eat. These sweet potato tostadas were born out of leftover mashed sweet potatoes. The combination with the crispy tortilla and spiced black beans makes for the perfect dinner.