Black Bean Sweet Potato Tostadas (Printable Version)

Caramelized sweet potatoes and limey black beans on crisp tostada shells with avocado and feta.

# What You Need:

→ 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

# How-To:

01 - Set oven temperature to 425°F and allow to reach temperature.
02 - In a mixing bowl, toss diced sweet potato with olive oil, ground cumin, smoked paprika, salt, and black pepper until evenly coated.
03 - Spread seasoned sweet potato cubes in a single layer on a baking sheet. Roast for 25 to 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, stirring occasionally for 4 to 5 minutes until warmed through.
05 - Remove saucepan from heat. Stir in chopped cilantro and lime juice. Season with salt and pepper to taste.
06 - Place each tostada shell on a serving surface and layer with a generous spoonful of the black bean and corn mixture, followed by roasted sweet potato cubes.
07 - Add sliced avocado to each tostada and sprinkle with crumbled feta cheese if using.
08 - Serve immediately with hot sauce on the side if desired.

# Expert Advice:

01 -
  • The sweet potatoes get crispy edges that taste like candy met a barbecue.
  • Everything comes together in under an hour, even on a chaotic Tuesday.
  • You can prep the beans and roast the potatoes ahead, then just assemble when hunger strikes.
  • Each bite has crunch, creaminess, and a little smoky kick all at once.
02 -
  • If you crowd the sweet potatoes on the baking sheet they will steam and turn mushy instead of getting crispy.
  • Dont skip stirring them halfway through roasting or the bottoms will burn while the tops stay pale.
  • Add the lime juice after you take the beans off the heat so it stays bright and tangy instead of cooking out.
03 -
  • Cut the sweet potato cubes smaller than you think you should, they shrink as they roast and smaller pieces get more caramelized surface area.
  • Taste the bean mixture before you serve it and add an extra squeeze of lime if it tastes flat, acid is what makes the whole dish come alive.
  • If your tostada shells feel stale, crisp them in a 350°F oven for three minutes before assembling.
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