Black Bean Sweet Potato Tostadas (Printable)

Smoky sweet potatoes, limey black beans, and corn on crisp shells with avocado and feta—vibrant and satisfying.

# 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, 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 - 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, stirring occasionally, for 4 to 5 minutes until warmed through.
05 - Remove saucepan from heat. Stir in chopped cilantro and lime juice. Season with salt and pepper to taste.
06 - Place each tostada shell and top with a generous spoonful of the black bean and corn mixture, followed by roasted sweet potato cubes.
07 - Top each tostada with sliced avocado and sprinkle with feta cheese if desired.
08 - Serve immediately with hot sauce on the side if desired.

# Expert Advice:

01 -
  • Every bite has a different texture, crunchy shell, creamy avocado, tender sweet potato, so you never get bored halfway through.
  • It looks impressive but uses mostly pantry staples and one baking sheet, which means minimal cleanup.
  • You can prep everything in advance and let people build their own, which makes it perfect for casual dinners or when friends drop by.
02 -
  • If your sweet potato cubes are different sizes, the smaller ones will cook faster and might burn, so take an extra minute to dice them evenly.
  • Don't skip stirring the sweet potato halfway through roasting, the pieces on the edges brown faster and need to be rotated toward the center.
  • Assemble tostadas right before eating, if they sit too long the shells get soggy from the bean mixture.
03 -
  • If your tostada shells feel stale, pop them in a 350°F oven for 3 to 4 minutes to crisp them back up before assembling.
  • For deeper flavor, roast the corn alongside the sweet potato instead of warming it in the pan, it gets a little charred and sweet.
  • Always taste the bean mixture after adding lime and cilantro, that's your chance to adjust the seasoning before it hits the table.
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