Black Bean Sweet Potato Tostadas (Print Version)

Crispy shells layered with caramelized sweet potatoes, seasoned black beans, corn, and fresh avocado toppings.

# Ingredient List:

→ 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
12 - 1/2 cup crumbled feta cheese, optional
13 - Hot sauce for serving, optional

# Cooking Directions:

01 - Preheat oven to 425°F.
02 - In a mixing bowl, toss the 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 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 Suggestions:

01 -
  • Everything roasts or warms on its own, so you can chop toppings without hovering over the stove.
  • The contrast between creamy avocado, salty feta, and smoky sweet potato hits every flavor note you crave.
  • It looks impressive enough for company but comes together fast enough for a Tuesday.
  • Leftovers turn into next-day lunch without getting soggy if you keep components separate.
02 -
  • Don't crowd the sweet potato cubes on the baking sheet or they'll steam instead of caramelize.
  • Stir the sweet potatoes halfway through roasting so all sides get a chance to brown.
  • If your tostada shells feel flimsy, warm them in the oven for a minute or two to crisp them up before assembling.
  • Keep the bean mixture and roasted sweet potato separate until you're ready to eat so the shells don't get soggy.
03 -
  • Use a rimmed baking sheet to catch any olive oil that drips off the sweet potatoes and prevent smoking.
  • If your feta is too crumbly to sprinkle, crumble it over a small plate first so it's easier to distribute evenly.
  • For a smoky boost, char the corn in a dry skillet before adding it to the beans.
  • Warm the tostada shells in the oven for one minute before assembling to make them extra crisp and prevent cracking.
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