Black Bean and Sweet Potato Tostadas (Print Version)

Crispy tostada shells piled with roasted sweet potatoes, limey black 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, gluten-free
12 - 1/2 cup crumbled feta cheese, optional
13 - Hot sauce for serving, optional

# How to Make It:

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 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 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.

# Additional Tips::

01 -
  • The sweet potatoes develop this incredible caramelized exterior while staying tender inside, creating a texture contrast that makes every bite interesting.
  • You can customize the heat level from mild to spicy without compromising the foundational flavors that make this dish so satisfying.
02 -
  • Roasting the sweet potatoes at high heat (425°F) is crucial for developing their caramelized edges while maintaining a tender interior, a mistake I made early on by using too low a temperature.
  • Adding the lime juice to the bean mixture while its still hot allows the acid to penetrate the beans fully, bringing the flavors alive in a way that cold lime juice simply cannot achieve.
03 -
  • Warming your tostada shells in the oven for 2-3 minutes before assembly prevents them from becoming soggy under the weight of the toppings.
  • Save the cilantro stems for the bean mixture and use only the leaves as a garnish, the stems actually contain more intense flavor that infuses beautifully into the beans.
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