Ingredients
Scale
- 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
Instructions
- 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.
Notes
Store the roasted sweet potatoes and warmed black beans in separate airtight containers in the fridge for up to 3 days. Do not store assembled tostadas; they get soggy.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Vegan
Nutrition
- Serving Size: 1 tostada
- Calories: 300
- Sugar: 5g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
Keywords: tostadas, sweet potatoes, black beans, vegan tacos, quick dinner