Black Bean Sweet Potato Tostadas (Printable View)

Crispy shells piled with caramelized sweet potatoes, seasoned black beans, corn, avocado and feta.

# Ingredient List:

→ 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 or frozen
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, optional
13 - Hot sauce for serving, optional

# How to Make:

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 seasoned sweet potato cubes in single layer on baking sheet. Roast for 25 to 30 minutes, stirring halfway through, until tender and caramelized.
04 - While sweet potato roasts, heat medium saucepan over medium heat. Add black beans and corn, stirring occasionally, until warmed through, 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 generous spoonful of bean-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 Tips:

01 -
  • Everything comes together in under an hour, but it tastes like you spent the whole afternoon in the kitchen.
  • The textures are wildly satisfying: crisp shells, creamy avocado, tender sweet potato, and just enough crumbled feta to make it feel indulgent.
02 -
  • Don't skip stirring the sweet potato halfway through roasting; I once forgot and ended up with some cubes charred and others still pale and hard.
  • Warming the beans and corn before assembling keeps the tostadas from getting soggy and makes every bite feel intentional, not like cold leftovers thrown together.
03 -
  • Cut your sweet potato cubes to about half an inch so they roast evenly and develop those crispy, caramelized edges without burning.
  • Taste the black bean mixture before assembling and don't be shy with the lime juice; it should be bright and punchy, not shy or flat.
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