3 sweet potatoes peeled and cut into 1 inch chunks
salt and pepper
1/4 small red cabbage shredded (1 1/2 cups)
3 tablespoons lime juice (about 2 limes)
2 cups chopped pineapple
1/4 cup fresh cilantro chopped
2 cloves garlic
1 canned chipotle chile pepper in adobo, plus 1-2 teaspoons sauce from can
1/2 teaspoon cumin
1 15-ounce can refried black beans
8 tostada shells
1/4 cup Mexican crema or sour cream
Put sweet potatoes in a large skillet and add enough water to cover: season with salt and pepper. Bring to a boil, reduce the heat to a simmer and cook until tender, 20-25 minutes. Drain and return to the skillet.
Meanwhile, mix the cabbage, 1 tablespoon lime juice and a pinch of salt in a small bowl: seat aside. Toss 1 up pineapple with the cilantro and 1 tablespoon lime juice in a small bowl; set aside. Puree the remaining 1 cup pineapple with 1 tablespoon lime juice, the garlic chipotle and adobo sauce, cumin, and 1/4 cup water in a blender until smooth. Stir the pineapple sauce into the sweet potatoes and cook over medium heat until warmed through 3-4 minutes.
Put the black beans in a small saucepan, add 3 tablespoons water and warm over medium-high heat. Spread on the tostadas, then top with the sweet potatoes, pineapple salsa and cabbage. Drizzle with the cream.
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