Black Bean Sweet Potato Tostadas (Printer-friendly)

Crisp shells loaded with caramelized sweet potatoes, limey black beans, corn, avocado, and feta for a satisfying Mexican-inspired vegetarian meal.

# Ingredient List:

→ Vegetables & Legumes

01 - 1 large sweet potato, peeled and diced
02 - 1 can (15 oz) black beans, rinsed and drained
03 - 1/2 cup corn, frozen or canned
04 - 1/4 cup fresh cilantro, chopped
05 - 1 avocado, sliced

→ Seasonings & Oils

06 - 2 tablespoons olive oil
07 - 1 teaspoon ground cumin
08 - 1 teaspoon smoked paprika
09 - Salt and black pepper to taste
10 - 1 lime, juiced

→ Base & Toppings

11 - 8 tostada shells, store-bought or homemade
12 - 1/2 cup crumbled feta cheese, optional
13 - Hot sauce for serving, optional

# Directions:

01 - Preheat oven to 425°F.
02 - In a mixing bowl, toss diced sweet potato with olive oil, cumin, smoked paprika, salt, and pepper until evenly coated.
03 - Spread sweet potato cubes in a single layer on a baking sheet. Roast for 25-30 minutes, stirring halfway through, until tender and caramelized.
04 - While sweet potato roasts, heat a medium saucepan over medium heat. Add black beans and corn. Warm through, stirring occasionally, about 4-5 minutes.
05 - Remove saucepan from heat. Stir in chopped cilantro and lime juice. Season with salt and pepper to taste.
06 - Layer each tostada shell with a generous spoonful of the black bean-corn mixture, then top with roasted sweet potato cubes.
07 - Add sliced avocado and sprinkle with feta cheese if using.
08 - Serve immediately with hot sauce on the side if desired.

# Expert Tips:

01 -
  • It tastes like restaurant food but costs about three dollars per person and uses pantry staples you probably already have.
  • The sweet potato gets these crispy, almost candy-like edges that make you forget you are eating vegetables.
  • You can prep everything ahead and just assemble when people show up, so you are not sweating over the stove when friends arrive.
  • It works for picky eaters and food snobs alike because everyone finds something they love on the plate.
02 -
  • If you crowd the sweet potatoes on the baking sheet, they will steam instead of roast and you will lose all those crispy caramelized edges that make this dish special.
  • Do not skip rinsing the canned black beans because that thick liquid they come in will make everything taste like tin and ruin the bright, fresh vibe you are going for.
  • Assemble the tostadas right before serving or the shells will get soggy from the bean mixture and turn into sad, floppy messes that fall apart when you pick them up.
03 -
  • Use a metal spatula to scrape up all the crispy, caramelized bits stuck to the baking sheet and toss them back with the sweet potatoes, because those are the best parts and you do not want to waste them.
  • If your tostada shells are a little stale or soft, crisp them up in a 350-degree oven for about 5 minutes before assembling so they hold up better under all the toppings.
  • Taste the bean mixture before you assemble and adjust the lime and salt, because every can of beans is a little different and you want the flavor to be bold enough to stand up to the sweet potatoes.
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