Black Bean Sweet Potato Tostadas (Printable version)

Crisp tostadas topped with roasted spiced sweet potatoes, limey black beans, corn, avocado, and feta cheese.

# What You'll 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 Make:

01 - Preheat oven to 425°F.
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 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. Warm through, stirring occasionally, for 4 to 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 and 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 Advice:

01 -
  • Ready in under an hour, but tastes like you spent your whole afternoon cooking.
  • Naturally vegetarian and gluten-free without feeling like a compromise version of anything.
02 -
  • Don't skip stirring the sweet potato halfway through roasting—one side will char while the other stays pale, and you want that even caramelization everywhere.
  • Add avocado only after everything else is on the plate, or it'll turn brown and bitter-looking no matter how fresh it started.
03 -
  • Toss the sweet potato with spices right before roasting so nothing has time to settle to the bottom of the bowl.
  • If you're making these for a crowd, roast the sweet potato and warm the beans ahead, then set up an assembly station and let people build their own.
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