Black Bean Sweet Potato Tostadas (Printable)

Crisp shells with smoky roasted sweet potatoes, lime black beans, corn, avocado, and feta for a satisfying vegetarian meal.

# What You 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, fresh, 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:

01 - Preheat oven to 425°F.
02 - In a mixing bowl, combine diced sweet potato with olive oil, cumin, smoked paprika, salt, and pepper. Toss until evenly coated.
03 - Spread seasoned 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, stirring occasionally for 4 to 5 minutes until warmed through.
05 - Remove saucepan from heat. Stir in fresh 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 - Top each tostada with sliced avocado and crumbled feta cheese if using.
08 - Serve immediately with hot sauce on the side if desired.

# Expert Tips:

01 -
  • The sweet potato gets crispy and caramelized in the oven, giving you these incredible sweet-savory bites.
  • Everything comes together in under an hour, and most of it happens hands-off while the oven does the work.
  • You can prep the beans and roast the sweet potatoes ahead, then just build tostadas when hunger strikes.
  • It feels indulgent with the creamy avocado and tangy feta, but it is actually light and nourishing.
02 -
  • Do not skip stirring the sweet potato halfway through roasting, the pieces on the edges can burn while the center stays pale.
  • If your tostada shells are not crispy enough, pop them in the oven for 3 to 4 minutes before assembling.
  • Add the lime juice to the beans off the heat so the acidity does not make them mushy or dull the fresh cilantro flavor.
03 -
  • Cut your sweet potato into cubes no bigger than half an inch so they roast quickly and get crispy on all sides.
  • Taste your black beans after adding the lime juice, sometimes they need an extra pinch of salt to really shine.
  • If you cannot find tostada shells, bake small corn tortillas in the oven until crispy and use those instead.
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