Black Bean Sweet Potato Tostadas (Printable Version)

Crispy shells loaded with spiced roasted sweet potatoes, tangy black beans, corn, and fresh avocado toppings.

# 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, 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 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. Warm through, stirring occasionally, 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 - Layer each tostada shell with a generous spoonful of the black bean and 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 Suggestions:

01 -
  • The contrast between crispy shells, creamy avocado, and charred sweet potato edges creates a textural experience that keeps you coming back for more.
  • Comes together in under an hour with minimal prep, leaving your weekday lunch feeling intentional rather than rushed.
  • Naturally vegetarian and gluten-free without tasting like a compromise, which means everyone at the table is actually happy.
02 -
  • Don't skip rinsing the canned beans, because that starchy liquid is what makes them clump together instead of staying individual and creamy in texture.
  • Assemble the tostadas right before eating rather than ahead of time, or the shells will soften and lose that satisfying crunch that makes each bite interesting.
03 -
  • Prep all your toppings ahead of time so assembly takes less than two minutes and everything comes together hot and in proper order.
  • If your avocado isn't quite ripe when you need it, slice it anyway and let it sit on the warm tostada for a minute—the residual heat softens it just enough to become creamy.
Return