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why make this recipe

This tostada recipe is quick, healthy, and full of flavor. It uses simple ingredients. You get protein from black beans and sweet flavor from roasted sweet potatoes. It works for weeknight dinners or a casual party.

introduction

This recipe shows how to make crisp tostadas topped with roasted sweet potatoes and warm black beans. It uses items you likely have in your kitchen. If you want another sweet potato idea to serve on the side, see this air fryer sweet potato fries recipe for a simple side.

how to make Black Bean and Sweet Potato Tostadas

Follow the steps below to cook the sweet potatoes, warm the beans, and crisp the tortillas. Be sure to season the sweet potatoes well so the tostadas taste bright and warm.

Ingredients :

2 medium sweet potatoes, 1 can black beans, rinsed and drained, 8 small corn tortillas, 1 tablespoon olive oil, 1 teaspoon cumin, 1 teaspoon chili powder, Salt and pepper to taste, Optional toppings: avocado, salsa, cilantro, lime

Directions :

Preheat the oven to 425°F (220°C).
Peel and dice the sweet potatoes, then toss them in a bowl with olive oil, salt, pepper, cumin, and chili powder.
Spread the sweet potatoes on a baking sheet and roast for about 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.
While the sweet potatoes are roasting, heat the black beans in a small pot over medium heat until warm.
In a separate skillet, toast the corn tortillas until crispy.
Assemble the tostadas by layering the roasted sweet potatoes and black beans on each tortilla.
Add any optional toppings such as avocado, salsa, cilantro, and lime juice before serving.

how to serve Black Bean and Sweet Potato Tostadas

Serve the tostadas hot so the tortillas stay crisp. Add sliced avocado, a spoon of salsa, chopped cilantro, and a squeeze of lime. Offer extra lime wedges and hot sauce on the side.

how to store Black Bean and Sweet Potato Tostadas

Store the roasted sweet potatoes and warmed black beans in separate airtight containers in the fridge for up to 3 days. Keep tortillas separate and crisp them again in a skillet or oven before serving. Do not store assembled tostadas; they get soggy.

tips to make Black Bean and Sweet Potato Tostadas

Cut sweet potatoes in even pieces so they cook at the same time.
Season the potatoes well with cumin and chili powder for a warm flavor.
Toast tortillas until very crisp to hold the toppings.
Warm the beans gently so they stay soft and not dry.
Use lime juice at the end for a bright finish.

variation (if any)

Add crumbled queso fresco or shredded cheese for a creamy touch.
Swap corn tortillas for flour tostadas or baked tortilla chips.
Add cooked corn, roasted peppers, or pickled onions for more texture.
For a heartier meal, serve with a side like apple cider pork mashed sweet potatoes.

FAQs

Q: Can I use sweet potato cubes from the frozen aisle?
A: Yes. Thaw and pat dry, then roast until tender and slightly caramelized.

Q: How do I make the tortillas extra crispy?
A: Toast them in a dry skillet over medium-high heat or bake at 400°F (200°C) for 5–8 minutes.

Q: Can I make this vegan?
A: The base recipe is already vegan. Skip cheese or use a plant-based cheese.

Q: How long do roasted sweet potatoes keep?
A: They keep 3–4 days in the fridge in an airtight container.

Q: Can I use other beans?
A: Yes. Pinto or kidney beans work well if you prefer.

Conclusion

For more ideas and a different take on sweet potato tostadas, see this version from Naturally Ella with spiced sweet potatoes which adds fresh herbs and a yogurt-style topping. You can also compare a bowl-style recipe at Cookie and Kate’s sweet potato & black bean tostadas for more topping ideas and photos.