Black Bean Sweet Potato Tostadas (Printable)

Crisp shells with spiced roasted sweet potatoes, lime black beans, corn, avocado, and feta for a vibrant vegetarian bite.

# What You'll 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 or dairy-free cheese substitute
13 - Hot sauce for serving, optional

# How to Make It:

01 - Heat 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 potatoes roast, heat a medium saucepan over medium heat. Add black beans and corn, stirring occasionally for 4 to 5 minutes until warmed through.
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 Hints:

01 -
  • The sweet potato gets crispy edges in the oven that contrast beautifully with creamy avocado and tangy feta.
  • Everything comes together in under an hour with barely any active cooking time.
  • It feels indulgent and bright but uses simple pantry staples you probably already have.
  • You can prep all the components ahead and assemble tostadas in minutes when hunger strikes.
02 -
  • Don't overcrowd the sweet potato on the baking sheet or it will steam instead of caramelize, and you'll miss out on those crispy edges.
  • Stirring the sweet potato halfway through roasting ensures even browning and prevents any pieces from burning on the bottom.
  • Assemble tostadas right before eating, because the shells will soften quickly once you add the warm bean mixture.
03 -
  • Roast the sweet potato on the top rack of your oven for even more caramelization and crispy edges.
  • If your tostada shells feel stale, crisp them in a 350°F oven for 3 to 4 minutes before assembling.
  • Mash a few of the black beans with a fork before adding the corn for a creamier, more cohesive filling that clings to the shell.
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