Black Bean Sweet Potato Tostadas (Printable)

Crispy tostadas piled high with roasted sweet potatoes, seasoned black beans, corn, avocado, and feta cheese.

# 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, gluten-free
12 - 1/2 cup crumbled feta cheese, optional
13 - Hot sauce for serving, optional

# How to Make It:

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 25-30 minutes, stirring halfway through, until tender and caramelized.
04 - Heat a medium saucepan over medium heat. Add black beans and corn. Warm through, stirring occasionally, for 4-5 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 black bean-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 Tips:

01 -
  • Every bite gives you creamy, crunchy, smoky, and tangy all at once without feeling heavy or overdone.
  • It looks like you spent an hour layering flavors, but most of the work happens in the oven while you relax.
  • You can prep everything ahead and let people build their own tostadas, which makes weeknight hosting actually enjoyable.
02 -
  • Crowding the sweet potatoes on the baking sheet will steam them instead of crisping them, so use two sheets if you need to.
  • Adding the lime juice after you take the beans off the heat keeps it bright and zippy instead of cooking it down into bitterness.
03 -
  • Cutting the sweet potato into small, even cubes means they roast faster and you get more of those crispy, caramelized bits everyone fights over.
  • A squeeze of lime over the whole assembled tostada right before serving makes everything pop and ties all the flavors together in a way that feels almost magic.
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