Black Bean Sweet Potato Tostadas (Printable Version)

Crispy shells with caramelized sweet potatoes, limey black beans, and fresh toppings create a satisfying vegetarian 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 feta cheese, crumbled, 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, 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 and top with a generous spoonful of black bean-corn mixture, followed by roasted sweet potato cubes.
07 - Top each tostada with sliced avocado and sprinkle with feta cheese if using.
08 - Serve immediately with hot sauce on the side if desired.

# Expert Advice:

01 -
  • It comes together fast but tastes like you put real thought into it, especially when those sweet potato edges caramelize just right.
  • Every bite gives you crunch, creaminess, tang, and a little smokiness all at once without feeling heavy.
  • You can prep the toppings ahead and let everyone build their own, which makes it perfect for nights when everyone is eating at different times.
02 -
  • Do not skip stirring the sweet potato halfway through roasting, because the bottom pieces will burn while the top ones stay pale and undercooked.
  • Rinse the black beans really well under cold water, or they will taste metallic and make the whole mixture look murky instead of fresh.
  • Assemble the tostadas just before serving, because once the bean mixture touches the shell it starts to soften and you lose that satisfying crunch.
03 -
  • Cut the sweet potato into even cubes so they roast at the same rate, otherwise some pieces will burn while others stay hard.
  • Taste the bean mixture after adding lime juice and adjust the salt, because lime can make things taste less salty even when they are not.
  • If your tostada shells are stale or soft, crisp them in a 350°F oven for about 5 minutes before assembling.
  • Use a fork to gently mash a few of the black beans in the pan so the mixture holds together better on the tostada without falling off.
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