Black Bean and Sweet Potato Tostadas (Printable)

Crisp shells loaded with roasted spiced sweet potatoes, zesty black beans, corn, avocado, and feta for a satisfying Mexican-inspired meal.

# 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
12 - 1/2 cup crumbled feta cheese, optional
13 - Hot sauce for serving, optional

# Directions:

01 - Set oven to 425°F and allow to reach temperature.
02 - In a mixing bowl, combine diced sweet potato with olive oil, cumin, smoked paprika, salt, and pepper. Toss 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 - Heat a medium saucepan over medium heat. Add black beans and corn, warming through while stirring occasionally for 4 to 5 minutes.
05 - Remove from heat and stir in cilantro and lime juice. Season with salt and pepper to taste.
06 - Place each tostada shell on a serving plate and top with a generous spoonful of the black bean and corn mixture.
07 - Top with roasted sweet potato cubes, followed by sliced avocado and crumbled feta cheese if using.
08 - Serve immediately with hot sauce on the side if desired.

# Expert Tips:

01 -
  • Everything comes together in under an hour, and most of that is hands-off roasting time.
  • The contrast between crisp shells, creamy avocado, and those caramelized sweet potato cubes is ridiculously satisfying.
  • You can prep the beans and roast the sweet potatoes ahead, then assemble in minutes when hunger strikes.
  • It's flexible enough to go vegan, add heat, or pile on extra toppings without losing its charm.
02 -
  • If you crowd the sweet potato cubes on the baking sheet, they'll steam instead of caramelize, so give them space and use two sheets if needed.
  • Warm tostada shells in the oven for a minute or two before assembling; it makes them even crispier and prevents sogginess.
  • The lime juice should go in after you remove the beans from heat, or it can turn bitter with prolonged cooking.
03 -
  • If your sweet potato cubes are unevenly sized, the smaller pieces will caramelize faster, so try to dice them as uniformly as possible.
  • A cast-iron skillet works beautifully for warming the beans and gives them a slightly deeper flavor.
  • For the crispest tostada shells, pop them in the oven for 2 to 3 minutes before assembling, even if they're store-bought.
  • Taste the bean mixture before assembling; it should be bright and limey, so don't hold back on the citrus.
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