Black Bean Sweet Potato Tostadas (Printable Version)

Crisp shells topped with roasted sweet potatoes, lime beans, corn, avocado, and feta for a satisfying Mexican-inspired meal.

# 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

# Directions:

01 - Set oven to 425°F and allow to fully preheat before use.
02 - In a mixing bowl, combine diced sweet potato with olive oil, ground cumin, smoked paprika, salt, and pepper. Toss 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 potatoes roast, heat a medium saucepan over medium heat. Add black beans and corn, stirring occasionally until warmed through, approximately 4 to 5 minutes.
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. Layer generously with black bean and corn mixture, followed by roasted sweet potato cubes.
07 - Top each tostada with sliced avocado and sprinkle with crumbled feta cheese if desired.
08 - Transfer to serving plates immediately. Serve with hot sauce on the side if preferred.

# Expert Suggestions:

01 -
  • The sweet potato gets caramelized edges that taste almost candy-like against the smoky cumin.
  • Everything can be prepped while the oven does the hard work, so you're not stuck at the stove.
  • It's filling enough to feel like a real dinner but light enough that you won't feel heavy afterward.
  • Toppings are completely flexible, so picky eaters can build their own without complaint.
02 -
  • If you crowd the sweet potato on the baking sheet, it will steam instead of caramelize, so use two sheets if you need to.
  • Lime juice should go into the beans after you take them off the heat, or the acidity can turn the cilantro brown.
  • Tostada shells get soggy fast, so assemble them right before serving and never in advance.
  • Feta can be salty, so go light on the salt in the bean mixture if you plan to use it.
03 -
  • Roast the sweet potato on the lowest oven rack for even better caramelization and crispy edges.
  • If your tostada shells aren't crisp enough, brush them lightly with oil and bake at 375°F for 3 to 4 minutes before assembling.
  • Taste the bean mixture after you add lime juice, because limes vary in acidity and you might need more or less than you think.
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