Black Bean Sweet Potato Tostadas (Printable)

Crisp shells layered with caramelized sweet potato, limey black beans, fresh corn, creamy avocado, and tangy feta.

# 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:

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, warming through while stirring occasionally for 4 to 5 minutes.
05 - Remove saucepan from heat. Stir in cilantro and lime juice, then 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 Hacks:

01 -
  • Each bite delivers smoky sweetness, creamy bean richness, and crisp crunch all at once.
  • You can roast the sweet potatoes while prepping everything else, so dinner comes together fast.
  • Toppings are endlessly swappable based on what's in your fridge.
  • Leftovers hold beautifully and reheat without losing their vibrant flavor.
02 -
  • Don't crowd the sweet potato on the baking sheet or it will steam instead of caramelize.
  • Rinse canned black beans thoroughly to avoid a salty, starchy flavor that can overpower the lime.
  • Assemble tostadas right before serving so the shells stay crisp and don't get soggy.
03 -
  • Toss the sweet potato cubes halfway through roasting so all sides get crispy and caramelized.
  • Taste the bean mixture before assembling and add more lime or salt if it needs a flavor boost.
  • Let the roasted sweet potato cool for a minute before piling it on so the tostada shells don't get too hot and crack.
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