Black Bean Sweet Potato Tostadas (Printable)

Crisp shells loaded with smoky roasted sweet potatoes, zesty lime beans, fresh corn, and creamy avocado.

# 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 certified
12 - 1/2 cup crumbled feta cheese, or dairy-free alternative
13 - Hot sauce for serving, optional

# How-To Steps:

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 - Heat a medium saucepan over medium heat. Add black beans and corn. Warm through, 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 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 Advice:

01 -
  • The sweet potato gets these crispy, caramelized edges that taste almost like candy against the smoky paprika.
  • Everything comes together in under an hour, and most of that time is hands-off roasting.
  • Each bite has a different texture: crunchy shell, creamy beans, soft avocado, crumbly feta.
  • It looks impressive enough for company but easy enough for a solo dinner on the couch.
02 -
  • If you crowd the sweet potato cubes on the baking sheet, they'll steam and turn mushy instead of caramelizing, so give them space.
  • Rinse the black beans thoroughly or they'll taste metallic and leave a weird film on your tongue.
  • Don't skip stirring the sweet potatoes halfway through roasting, the edges that touch the pan will burn if you forget.
03 -
  • Roast an extra sweet potato and use the leftovers in grain bowls, tacos, or scrambled into eggs the next morning.
  • If your tostada shells are a little soft, crisp them in a 350°F oven for 3 to 4 minutes before assembling.
  • Taste the bean mixture before you assemble and adjust the lime and salt, it should be bold enough to stand up to all the toppings.
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