This is a sponsored conversation written by me on behalf of ALDI. The opinions and text are all mine.

My love for Mexican food runs deep. It was the cuisine I turned to in college when I first became vegetarian and found myself fumbling through the Chicago restaurant scene. Whether it was tacos, enchiladas, or a burrito, I knew I could get my hands on a spicy, satisfying, meatless meal at my favorite Mexican joint. These days, not a lot has changed ? except my order comes with a couple of caveats: ?no cheese, no sour cream? and ?extra guacamole, please!?

One menu item I?ve always scooted past is tostadas. Tostadas puzzled me because I didn?t know how to eat them. Do I go in face-first and get beans and salsa all over my nose" Or do I take to it with a fork and knife and crack that crispy tortilla into little pieces" I?ve finally gotten over myself and realized there is no dainty way to eat a tostada. You just have to go for it and make sure you have a pile of napkins within reach. You read it here first. I have conquered my fear of messy Mexican food with this recipe for Chipotle Sweet Potato Tostadas.
The inspiration for this recipe couldn?t have come at a better time. I had been waiting months for my neighborhood ALDI, one of my go-to grocery stores, to open after being remodeled. Like Mexican food, ALDI was another college discovery that shaped my early-adulthood experience in Chicago. I would go to my local ALDI every week and grab pantry staples and prod...