Black Bean Sweet Potato Tostadas (Printable Version)

Crisp tostada shells loaded with roasted sweet potatoes, seasoned 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, gluten-free
12 - 1/2 cup crumbled feta cheese or dairy-free cheese alternative
13 - Hot sauce for serving, optional

# Steps:

01 - Set oven temperature to 425°F (220°C).
02 - In a mixing bowl, toss diced sweet potato with olive oil, ground cumin, smoked paprika, salt, and black pepper 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, warming through with occasional stirring 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 - Place each tostada shell on a serving surface and layer with a generous spoonful of the black bean and corn mixture.
07 - Top each tostada with roasted sweet potato cubes, sliced avocado, and crumbled feta cheese or dairy-free alternative.
08 - Serve immediately with hot sauce on the side if desired.

# Expert Advice:

01 -
  • Everything can be prepped while the oven does the heavy work, leaving you free to clean up or pour yourself a drink.
  • The contrast between crispy shell, creamy avocado, and caramelized sweet potato makes every bite feel intentional and exciting.
  • It looks like you planned a fancy vegetarian feast, but the effort is minimal and the ingredient list short.
  • Leftovers hold beautifully, so you can roast extra sweet potatoes and assemble tostadas all week long.
02 -
  • Crowding the sweet potato cubes on the baking sheet steams them instead of roasting, so use two pans if you need to.
  • Adding the lime juice while the beans are still on the heat will make it taste bitter, always pull the pan off first.
  • Tostada shells get soggy fast once topped, so if you are feeding a crowd, set out the components and let people build their own.
03 -
  • Roast the sweet potatoes on parchment paper so cleanup is one crumpled sheet instead of a scrubbed pan.
  • Taste the bean mixture before you assemble, it should be punchy with lime and salt or the whole tostada will taste flat.
  • If the tostada shells are too hard to bite, warm them in the oven for two minutes to soften just slightly without losing the crunch.
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