Black Bean and Sweet Potato Tostadas (Print Version)

Crispy shells loaded with caramelized sweet potatoes, seasoned black beans, and fresh toppings for 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, gluten-free if needed
12 - 1/2 cup crumbled feta cheese, optional or dairy-free cheese substitute
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, warming through with occasional stirring 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 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.

# Top Tips:

01 -
  • Every bite delivers crunch, creaminess, and smoky-sweet contrast without a single complicated technique.
  • You can roast the sweet potatoes and simmer the beans while catching up on a podcast or tidying the counter.
  • It feeds a crowd or stores beautifully as components you assemble on demand all week long.
02 -
  • Overcrowding the baking sheet steams the sweet potato instead of roasting it, give each cube space to breathe.
  • Adding lime juice to hot beans instead of cold ones makes the citrus flavor bloom and weave into every bite.
  • If you assemble these too early, the tostada shells turn soggy, keep components separate until the last possible moment.
03 -
  • Taste your lime before juicing, if it is bland, you will need the whole fruit, if it is tart, half might be enough.
  • A pinch of sugar in the bean mixture balances the acidity and brings out the sweetness of the corn.
  • If your tostada shells are stale, crisp them in a 350°F oven for 3 minutes before assembly.
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