Go Back

Black Bean and Sweet Potato Tostadas

These simple tostadas combine sweet roasted potatoes and warm black beans for a fresh and flavorful meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Tostadas
  • 2 medium sweet potatoes, peeled and diced Cut into similar pieces for even cooking.
  • 1 can black beans, drained and rinsed Rinsing keeps their flavor clean.
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1 teaspoon chili powder Can swap for smoked paprika for a smoky flavor.
  • to taste Salt and pepper Taste after cooking and adjust as necessary.
  • 8 small corn tortillas Warm on a skillet or bake until crispy.
  • 1 avocado, sliced Best when sliced fresh.
  • Fresh cilantro, for garnish
  • Lime wedges, for serving

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. Toss the diced sweet potatoes with olive oil, cumin, chili powder, salt, and pepper.
  3. Spread them on a baking sheet and roast for about 25 minutes or until tender.
  4. While the sweet potatoes are roasting, heat the black beans in a saucepan over medium heat until warmed through, seasoning with salt and pepper.
  5. In a separate pan, heat the corn tortillas until crispy.
  6. Assemble the tostadas by layering the crispy tortillas with the seasoned black beans, roasted sweet potatoes, slices of avocado, and fresh cilantro.
  7. Serve with lime wedges.

Notes

Store components separately in the fridge. Keep roasted sweet potatoes and beans in sealed containers for up to 3-4 days. Store avocado slices with a squeeze of lime to slow browning, but best to slice fresh when possible. Re-crisp tortillas in a hot pan or oven before serving.