Sweet Potato & Black Bean Tostada with Heirloom Tomato Peach SalsaFOR THE SALSA: 3-4 medium heirloom tomatoes, cored and diced;1 large or 1 1/2 medium peaches, pitted and diced (skin on);1/2 medium red onion, diced;1 jalapeno, finely diced;2-3 cloves garlic, minced; 1/4 cup cilantro, roughly chopped;Juice of 1 lime;Salt to tasteFOR THE TOSTADA FILLING1 large or 2 small sweet potatoes, peeled, cut into 1/2 inch cubes;1 can (15.5 oz) reduced sodium black beans, drained;2.5 oz (about 3-5 hand fulls) baby spinach, chopped or torn; 1 clove garlic, minced;1-2 canned chipotle peppers in adobo sauce, chopped;1-3 tsp. adobo sauce (depending on taste);1 tbs vegetable or canola oil;Salt to taste4 tostada shells (I use Charra's, but any crunchy shell will do!)1 avocado (for garnish)Cilantro (for garnish)Lime wedge (for garnish)SALSA: Fold all salsa ingredients in medium bowl. Set aside or refrigerate to let flavors combine.TOSTADA FILLING: Heat vegetable or canola oil in large skillet on medium high heat. Add sweet potato and garlic, toss to coat. Cook, stirring occasionally, about 10 minutes, until potatoes feel soft when pricked with a fork. Lower heat to medium; add drained black beans, chopped chipotle peppers, and adobo sauce, cook until beans are heated through. Add in spinach and salt, cook until spinach is wilted. Top one tostada shell per person with about a cup of sweet potato mixture, about 1/4-1/2 cup of peach salsa, a few avocado slice, extra cilantro, and a wedge of lime. Enjoy!