Description
A simple and filling meal featuring roasted sweet potatoes and warm black beans on crispy corn tortillas, topped with avocado and cilantro.
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 can black beans, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 8 small corn tortillas
- 1 avocado, sliced
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Preheat the oven to 425°F (220°C).
- Toss the diced sweet potatoes with olive oil, cumin, chili powder, salt, and pepper. Spread them on a baking sheet and roast for about 25 minutes or until tender.
- While the sweet potatoes are roasting, heat the black beans in a saucepan over medium heat until warmed through. Season with salt and pepper.
- In a separate pan, heat the corn tortillas until crispy.
- Assemble the tostadas by layering the crispy tortillas with the seasoned black beans, roasted sweet potatoes, slices of avocado, and fresh cilantro.
- Serve with lime wedges.
Notes
For added creaminess, crumbled feta or cotija cheese can be included. Consider adding corn or spinach for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tostada
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 0mg
Keywords: tostadas, sweet potato, black beans, vegetarian, easy dinner, healthy recipe