Black Bean Sweet Potato Tostadas (Printable)

Crisp shells topped with caramelized sweet potato, zesty black beans, fresh avocado, and feta.

# 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

# How to Make:

01 - Preheat oven to 425°F. In a mixing bowl, toss diced sweet potato with olive oil, cumin, smoked paprika, salt, and pepper until evenly coated.
02 - 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.
03 - 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.
04 - Remove saucepan from heat. Stir in chopped cilantro and lime juice. Season with salt and pepper to taste.
05 - Layer each tostada shell with a generous spoonful of black bean and corn mixture, then top with roasted sweet potato cubes.
06 - Top each tostada with sliced avocado and sprinkle with feta cheese if using.
07 - Serve immediately with hot sauce on the side if desired.

# Expert Tips:

01 -
  • Everything roasts or warms while you chop, so dinner is ready in under an hour with almost no babysitting.
  • The contrast of creamy avocado, salty feta, and caramelized sweet potato makes every bite feel indulgent even though it's mostly vegetables.
  • You can prep the beans and sweet potatoes ahead and just crisp the shells and assemble when hunger strikes.
02 -
  • If you crowd the sweet potatoes on the baking sheet they'll steam instead of caramelize, so use two pans if you need to and give them space to breathe.
  • Lime juice added off the heat keeps the cilantro green and the beans from turning mushy, it's a small move that makes a big difference.
  • Assemble these right before eating or the shells will get soggy, I learned this the hard way after making them an hour early for friends.
03 -
  • Taste your sweet potatoes halfway through roasting and add more smoked paprika if you want that campfire flavor to really punch through.
  • If your tostada shells aren't crisp, pop them in the oven for two minutes before assembling so they don't bend or break under the toppings.
  • Double the roasted sweet potatoes and toss the leftovers into grain bowls, salads, or scrambled eggs the next morning.
Go Back