Black Bean Sweet Potato Tostadas (Printable)

Smoky sweet potatoes with limey black beans on crisp tostadas, topped with avocado and feta for vibrant flavor.

# What You'll Need:

→ 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, gluten-free
12 - 1/2 cup crumbled feta cheese, optional
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, 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, about 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 -
  • It looks impressive but uses staples you probably already have tucked away in your cupboard.
  • Every bite delivers crunch, creaminess, and a little smoky heat all at once without any fussy technique.
02 -
  • Crowding the sweet potato on the baking sheet will steam them instead of roasting, so spread them out and use two sheets if you need to.
  • Rinsing the black beans is not optional, the canning liquid can make the whole dish taste metallic and dull.
03 -
  • Toss the sweet potato cubes halfway through roasting so all sides get those caramelized edges instead of burning on one side.
  • Taste the bean mixture before assembling and add an extra squeeze of lime if it feels flat, acidity is what makes this dish sing.
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