Black Bean Sweet Potato Tostadas (Printer-Friendly)

Crisp shells topped with smoky roasted sweet potatoes, seasoned black beans, fresh avocado, and tangy 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, 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, or dairy-free cheese alternative
13 - Hot sauce for serving, optional

# How to Prepare:

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. 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 or dairy-free alternative if using.
08 - Serve immediately with hot sauce on the side if desired.

# Expert Advice:

01 -
  • The sweet potato gets crispy on the outside and creamy inside, with a smoky flavor that clings to every bite.
  • Everything comes together in under an hour, and you can prep each component while the oven does most of the work.
  • Its satisfying enough to feel like a real meal, but light enough that you wont feel weighed down afterward.
  • The toppings are flexible, so you can use whatever you have or skip the cheese entirely and it still tastes vibrant.
02 -
  • Dont overcrowd the baking sheet or the sweet potato will steam instead of roast, and you will lose that caramelized texture.
  • Add the cilantro and lime juice off the heat so the cilantro stays bright and the lime doesnt cook out its sharpness.
  • Assemble the tostadas right before serving, if they sit too long the shells will soften and lose their crunch.
03 -
  • Roast extra sweet potato and keep it in the fridge, it reheats beautifully and you can toss it into grain bowls or scrambled eggs all week.
  • If your tostada shells are too fragile, warm them in the oven for a few minutes to crisp them up before assembling.
  • Taste the bean mixture before you assemble, it should be bright and well-seasoned on its own so every bite of the tostada is flavorful.
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