Black Bean Sweet Potato Tostadas (Printable version)

Crispy shells layered with caramelized sweet potatoes, lime beans, corn, avocado, and feta for a satisfying Mexican-inspired meal.

# Needed ingredients:

→ 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 crumbled feta cheese, optional
13 - Hot sauce for serving, optional

# How to make it:

01 - Set oven to 425°F (220°C).
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 - For each tostada shell, layer 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 Suggestions:

01 -
  • Everything roasts or warms on its own, giving you time to chop avocado and breathe.
  • The sweet potato gets these crispy, caramelized edges that taste like candy against the smoky spice.
  • You can make it as mild or as fiery as you want, and it still tastes like a meal you planned all week.
02 -
  • If you crowd the sweet potato on the baking sheet, it will steam instead of roast and youll miss out on those crispy, caramelized bits.
  • Dont skip the lime juice in the beans, it transforms them from bland to bright in one squeeze.
  • Assemble the tostadas right before eating or the shells will go soft and lose their crunch.
03 -
  • Roast the sweet potato on parchment paper to prevent sticking and make cleanup easier.
  • If your tostada shells feel stale, crisp them in a 350°F oven for 3 to 4 minutes before assembling.
  • Mash half the black beans with a fork before warming them to create a creamier base that holds the toppings better.
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