Black Bean Sweet Potato Tostadas (Printable)

Crispy tostada shells loaded with roasted spiced sweet potatoes, lime black beans, corn, creamy avocado and feta cheese.

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

# How to make it:

01 - Preheat oven to 425°F (220°C).
02 - In a mixing bowl, toss the 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 Suggestions:

01 -
  • Every bite delivers a mix of textures: crisp shell, tender sweet potato, creamy avocado, and a little salty crunch from the feta.
  • You can prep the beans and roast the sweet potatoes ahead, then assemble in under five minutes when hunger strikes.
  • It feels like a restaurant dish but uses pantry staples and one sheet pan.
  • The lime juice brightens everything and ties all the flavors together in a way that feels effortless.
02 -
  • If your sweet potato cubes are crowded on the pan, they will steam instead of caramelize, so use two baking sheets if needed.
  • Lime juice should go in at the end, adding it too early makes the cilantro turn brown and lose its fresh flavor.
  • Tostada shells can get soggy fast, so assemble right before serving and keep toppings separate if making ahead.
03 -
  • Cut your sweet potato cubes to a consistent size so they roast evenly and finish at the same time.
  • Taste the bean mixture before assembling, a little extra lime or salt at the end makes all the difference.
  • If youre feeding a crowd, set out all the toppings and let everyone build their own so nothing gets soggy while you wait.
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