Black Bean Sweet Potato Tostadas (Printer-Friendly)

Smoky roasted sweet potatoes and limey black beans on crispy tostada shells with avocado and feta.

# 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, fresh or frozen
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

# Step-by-Step Guide:

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 25-30 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 4-5 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-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 Tips:

01 -
  • Every bite delivers crunch, creaminess, and a smoky sweetness that keeps you reaching for another tostada.
  • You can roast the sweet potatoes and warm the beans while barely thinking, making it perfect for weeknights.
  • It looks vibrant and feels special enough to serve guests, yet it comes together in under an hour.
  • The toppings are endlessly flexible, so you can swap feta for cotija, add pickled onions, or pile on extra hot sauce.
02 -
  • Crowding the sweet potato on the baking sheet will steam it instead of roasting, so spread the cubes out even if it means using two pans.
  • If you skip rinsing the canned beans, the starchy liquid can make the mixture taste dull and flat instead of bright and zesty.
  • Assemble tostadas just before serving, because the shells soften quickly once topped with moist ingredients.
03 -
  • Roast the sweet potato on the top rack of your oven for even more caramelization and crispy edges.
  • If your avocado isn't quite ripe, mash it with a bit of lime juice and salt to make a quick guacamole layer instead.
  • Use a fork to gently mash a few of the black beans in the pan, it helps them cling to the tostada shell better.
Go Back