Mexican Personal Boards — adorable and perfect for entertaining, these boards feature a sweet potato black bean taco and avocado tartare! Endlessly customizable, I love showcasing fresh flavors in these boards for a fun appetizer!
WATCH HOW TO MAKE PERSONAL MEXICAN BOARDS:
For our sweet potato and black bean taco, we’ll caramelize our onions with garlic and green chili. Add in black beans or you can even use rajma and then boiled sweet potato. Mash this until it gets a coarse texture.
Now go in with some corn, spices, roasted cumin, oregano, salt, lemon juice, and soy sauce for depth. Give this a gentle mix and finish with some cilantro and breadcrumbs for that binding.
Shape these into tikkis and pan fry until golden brown and crisp. On the other side pan fry some small tortillas until also golden brown.
Now to assemble our boards, we’ll add our tortilla, along with some mixed greens, chipotle aioli, our tikki, some more aioli and a few other garnishes like pickled onions and chilies.
For our avocado tartare, we’ll add guacamole and shape it with a well in the middle. Top it up with a simple salsa and this looks so pretty!
If you like this, please try my other recipes:
Mexican Personal Boards — adorable and perfect for entertaining, these boards feature a sweet potato black bean taco and avocado tartare! Endlessly customizable, I love showcasing fresh flavors in these boards for a fun appetizer!
- 2 tsp olive oil
- 1/2 cup red onions , finely chopped
- 3-4 garlic cloves , minced
- 1 green chilies , finely chopped
- 1 cup black beans , or rajma (kidney beans)
- 1 big sweet potatoes , boiled and peeled, or use 2 small
- 1/4 cup corn , boiled
- 2 tsp taco seasoning
- 1/2 tsp roasted cumin powder
- 1/2 tsp red chili powder
- 1/2 tsp oregano
- 1/2 tsp salt , to taste
- 2 tsp lemon juice
- 2 tsp soy sauce
- 2 tbsp cilantro , finely chopped
- 3 tbsp dried breadcrumbs , or 1 piece of bread coarsely pulsed in a grinder
- 3 big tortilla
- 1 cup salad leaves , I used arugula and spinach
- olive oil , for pan frying
- chipotle sauce
- sour cream
- pickled onions
- fresh mint
- red chilies
- guacamole , see my Mango Guacamole recipe
- pico de gallo , see my Pico De Gallo (Salsa) recipe
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In a pan, heat olive oil on medium heat and add in onions until slightly translucent and browned. Then, add in garlic and green chilies and saute for 2-3 minutes until everything is fragrant.
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Add in your black beans and sweet potatoes and mash everything together. Then, carefully fold in your corn, taco seasoning, roasted cumin powder, oregano, salt, red chili powder, lemon juice, soy sauce, cilantro and breadcrumbs until everything is mixed together. Take this off the heat and let it cool.
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Once cooled, divide the filling into 20 equal parts and shape into circles. Pan fry them in oil or ghee for about 2-3 minutes on each side until golden brown on both sides. While your cutlets are pan frying, cut your tortillas into small circles that are a little bit bigger than the cutlets. Pan fry them alongside the cutlets for 1-2 minutes on both sides. Set these aside once done.
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To assemble, place some salad leaves on top of your tortilla, then your cutlet and garnish with chipotle sauce, sour cream, pickled onions, mint and red chili. You can serve it with guacamole and pico de gallo. Your Mexican Personal Boards are ready, enjoy!
Recipe Video
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