Black Bean Sweet Potato Tostadas (Printable)

Crisp shells with roasted sweet potatoes, seasoned black beans, corn, avocado, and feta for a satisfying Mexican-inspired meal.

# What You Need:

→ Vegetables and 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 and 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 and Toppings

11 - 8 tostada shells, gluten-free
12 - 1/2 cup crumbled feta cheese or dairy-free cheese alternative
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, ground cumin, smoked paprika, salt, and black pepper until evenly coated.
03 - Spread seasoned 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, stirring occasionally, for 4 to 5 minutes until warmed through.
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 - Top each tostada with sliced avocado and sprinkle with feta cheese or dairy-free alternative if using.
08 - Serve immediately with hot sauce on the side if desired.

# Helpful Tips:

01 -
  • Everything can sit in bowls on the counter so everyone builds their own and no one complains about too much avocado or not enough cheese.
  • The sweet potato gets these dark caramelized edges in the oven that taste like they came from a restaurant with Edison bulbs and small plates.
  • It reheats beautifully if you keep the shells separate, which means you can eat well all week without touching a stove again.
02 -
  • If you crowd the sweet potatoes on the pan they will steam and turn soft instead of getting those dark caramelized edges that make the whole dish worth it.
  • Assemble these right before eating because the shells get soggy fast once the beans go on, and nobody wants a bendy tostada.
03 -
  • Use parchment paper on your baking sheet and cleanup becomes one crumpled piece of paper instead of scrubbing stuck-on sweet potato bits for ten minutes.
  • If your tostada shells aren't crisp enough, pop them in the oven for three minutes while the sweet potatoes finish roasting and they'll firm right up.
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