Black Bean Sweet Potato Tostadas (Printable Version)
Crisp tostadas topped with roasted sweet potatoes, black beans, avocado, and a touch of feta cheese.
# Everything You’ll Need:
→ Vegetables
01 -
1 large sweet potato, peeled and diced
02 -
1/2 cup corn, frozen or canned
03 -
1/4 cup chopped fresh cilantro
04 -
1 avocado, sliced
05 -
1 lime, juiced
→ Legumes
06 -
1 can (15 oz) black beans, rinsed and drained
→ Oils & Spices
07 -
2 tablespoons olive oil
08 -
1 teaspoon ground cumin
09 -
1 teaspoon smoked paprika
10 -
Salt and black pepper, to taste
→ Other
11 -
8 tostada shells, store-bought or homemade
12 -
1/2 cup crumbled feta cheese (optional)
13 -
Hot sauce, for serving (optional)
# Steps to Cook:
01 -
Set oven temperature to 425°F and position rack in the middle.
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 potatoes in a single layer on a baking sheet. Roast in the oven for 25 to 30 minutes, stirring halfway through, until tender and caramelized.
04 -
Heat a medium saucepan over medium heat, add black beans and corn, cooking for 4 to 5 minutes while stirring occasionally.
05 -
Remove from heat and stir in chopped cilantro and lime juice. Season with salt and black pepper to taste.
06 -
Layer each tostada shell with a generous portion of the black bean and corn mixture, followed by the roasted sweet potato cubes.
07 -
Top each tostada with sliced avocado and sprinkle with feta cheese if using. Serve immediately with hot sauce on the side.
# Extra Suggestions:
01 -
For a vegan version, omit the feta cheese. Adjust seasonings to preference. Suitable as an appetizer or main course.