Black Bean Sweet Potato Tostadas (Printable)

Crisp shells topped with roasted sweet potatoes, seasoned black beans, corn, avocado and feta for a satisfying vegetarian meal.

# 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 - Juice of 1 lime

→ Base & Toppings

11 - 8 tostada shells, store-bought or homemade, gluten-free
12 - 1/2 cup crumbled feta cheese, optional or dairy-free alternative
13 - Hot sauce for serving, optional

# How to Make It:

01 - Set oven to 425°F (220°C).
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 - While sweet potato roasts, 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 the 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 -
  • The sweet potatoes get crispy edges and a smoky sweetness that balances perfectly with the bright, limey beans.
  • Everything comes together in under an hour, and you can prep components ahead if you want to eat even faster.
  • It's naturally gluten-free and easy to make vegan, so it works for almost any crowd without extra effort.
  • The creamy avocado and salty feta turn simple roasted vegetables into something that feels indulgent and restaurant-worthy.
02 -
  • Don't skip stirring the sweet potatoes halfway through roasting or the bottoms will burn while the tops stay pale.
  • Lime juice should be added off the heat so it stays bright and doesn't cook down into a flat, acidic taste.
  • Assemble tostadas right before serving because the shells lose their crispness quickly once topped with moist ingredients.
03 -
  • Use a baking sheet with low sides so air circulates around the sweet potatoes and they roast evenly instead of steaming.
  • If your tostada shells aren't crisp enough, pop them in the oven for 2 to 3 minutes before assembling to firm them up.
  • Taste the bean mixture before serving and add an extra squeeze of lime if it needs more brightness to balance the sweetness of the potatoes.
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