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Open-Faced Sweet Potato Tortas

Serving this Sweet Potato Open-faced allows you to see the array of colorful veggies piled high on the crusty bread. This is a perfect vegetarian lunch or dinner option.

Total Time 45 minutes
Servings 4 servings


Quick-Pickled Red Onions

  • 3/4 cup water
  • 1/2 cup white distilled vinegar
  • 2 tsp granulated sugar
  • 1 tsp kosher salt
  • 1/8 tsp peppercorns
  • 3/4 cup thinly sliced red onions


  • 1 cup refried beans
  • 1 1/2 pounds sweet potatoes cut into 1/4 inch thick slices
  • 1 tsp cornstarch
  • 1/2 tsp kosher salt
  • 1/2 tsp ground cumin
  • 1/8 tsp cayenne pepper
  • 1 clove garlic minced
  • 2 Tbsp olive oil

Chipotle Mayo

  • 1 tsp pureed chipotles in adobo
  • 1/4 cup mayonnaise


  • 4 slices crusty bakery bread
  • 1 cup arugula or other leafy greens
  • 1 sliced avocado
  • 1 lime cut into wedges
  • 2 Tbsp chopped fresh cilantro
  • Sprinkle of Cotija
  • additional optional toppings: tomato pieces or pickled mustard seeds


For the quick pickled red onions:

  1. Bring water to a boil in a small saucepan. In a pint sized ball jar or small glass bowl, add vinegar, sugar, salt, and peppercorn. Add boiling water to vinegar mixture and stir until the sugar is dissolved. Submerge the onions in the pickling solution and let sit for at least 30 minutes.

For the sweet potato rounds:

  1. Preheat oven to 450 degrees and line a baking sheet with parchment paper. In a medium bowl, toss the cornstarch, salt, cumin, cayenne, and garlic. Whisk in the olive oil until a paste forms. Toss in sweet potatoes until evenly coated and transfer to the baking sheet in a single layer. Bake for 25 minutes, flipping halfway through. Remove from oven and set aside.

For the chipotle mayo:

  1. Whisk together the pureed adobe and mayonnaise until completely combined.

To assemble:

  1. Lightly toast the bread and then spread a 1/4 cup beans onto a slice of bread and then top with sweet potatoes, greens, avocado, squirt of lime juice, cilantro, cheese, tomatoes (if using), pickled red onions, and mustard seeds (if using). Drizzle with mayo and season with black pepper. Repeat with remaining pieces of bread. Serve right away.