Black Bean Sweet Potato Tostadas (Printable)

Crispy shells topped with roasted spiced sweet potatoes, zesty black beans, corn, fresh avocado, and crumbled 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, gluten-free if needed
12 - 1/2 cup crumbled feta cheese, optional or dairy-free cheese alternative
13 - Hot sauce for serving, optional

# Step-by-Step:

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 and 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 -
  • It turns simple pantry staples into something that tastes like you spent all day cooking.
  • The contrast between crispy shells, creamy avocado, and smoky sweet potato is ridiculously satisfying.
  • You can prep everything ahead and assemble right before eating, so it works for busy weeknights or casual gatherings.
  • It feels indulgent but is packed with fiber, protein, and vegetables you actually want to eat.
02 -
  • Don't crowd the sweet potato on the baking sheet or it will steam instead of caramelize, and you'll miss out on those crispy edges.
  • Rinse the black beans thoroughly under cold water to get rid of the starchy liquid, it makes a huge difference in flavor.
  • Assemble the tostadas right before serving, otherwise the shells will get soggy and lose their crunch.
03 -
  • Use a spatula to flip the sweet potato cubes halfway through roasting so they brown evenly on all sides.
  • If your tostada shells aren't crispy enough, pop them in the oven for a few minutes before assembling to bring them back to life.
  • Taste the bean mixture before serving and adjust the lime juice and salt, those two ingredients are what make everything sing.
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