Black Bean Sweet Potato Tostadas (Printable)

Crisp shells loaded with caramelized sweet potatoes, lime-black beans, corn, avocado and feta

# 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 or dairy-free alternative
13 - Hot sauce for serving, optional

# Step-by-Step Guide:

01 - Preheat 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 to 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 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 Tips:

01 -
  • It feels indulgent and fresh at the same time, like you ordered takeout but somehow made it healthier and more colorful.
  • Everything roasts or warms in under 40 minutes, and you can prep components ahead so assembly takes two minutes.
  • The textures are wild: crispy shell, creamy avocado, tender sweet potato, and those little pops of corn.
  • It's flexible enough to go vegan, add jalapeños, or pile on extra toppings without a recipe rewrite.
02 -
  • Don't overcrowd the sweet potato on the baking sheet or it'll steam instead of caramelize, and you'll miss that crispy edge.
  • The lime juice should go in after you take the beans off the heat, or it can turn bitter and lose its brightness.
  • Assemble these right before eating, because the tostada shells get soggy fast once you add the toppings.
03 -
  • If your sweet potato cubes aren't browning, turn on the broiler for the last 2 minutes and watch them closely so they don't burn.
  • Warming your tostada shells in the oven for a minute or two before assembling makes them extra crispy and prevents sogginess.
  • Always taste the bean mixture before serving and adjust the lime and salt, because canned beans vary in seasoning and you want bold flavor.
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