Black Bean Sweet Potato Tostadas (Printable)

Crispy shells loaded with smoky roasted sweet potatoes, lime black beans, creamy avocado, and feta cheese for a satisfying Mexican-inspired meal.

# What You'll Need:

→ Vegetables and Legumes

01 - 1 large sweet potato, peeled and diced
02 - 1 can (15 ounces) 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, store-bought or homemade
12 - 1/2 cup crumbled feta cheese, optional
13 - Hot sauce for serving, optional

# How to Make It:

01 - Preheat oven to 425 degrees Fahrenheit.
02 - In a mixing bowl, toss the 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, warming through with occasional stirring for approximately 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 if using.
08 - Serve immediately, with hot sauce on the side if desired.

# Expert Advice:

01 -
  • Everything can be prepped ahead and assembled in under two minutes when youre starving.
  • The contrast between creamy beans, caramelized sweet potato, and crispy shell is ridiculously satisfying.
  • It uses pantry staples you probably already have, so no special trip to the store.
  • Leftovers actually taste better the next day once the flavors meld together.
02 -
  • Crowding the sweet potato on the baking sheet will steam it instead of roasting it, and youll miss out on all that caramelization.
  • If your tostada shells are even slightly stale, crisp them in the oven for 3 minutes before assembling.
  • The bean mixture tastes bland without enough lime juice, so add it gradually and taste as you go.
03 -
  • Roast extra sweet potato and use it in grain bowls, tacos, or scrambled eggs the next day.
  • If you dont have tostada shells, bake small corn tortillas at 400°F for 5 minutes until crispy.
  • Mash half the black beans with a fork before warming them to create a creamier base that holds toppings better.
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