Black Bean Sweet Potato Tostadas
These Black Bean Sweet Potato Tostadas are a delicious and satisfying dish, perfect for a quick meal or snack. Crispy tostada shells are topped with spicy roasted sweet potatoes, seasoned black beans, and a sprinkle of feta cheese for added flavor.
Equipment
- 1 Baking sheet
- 1 Medium mixing bowl
- 1 Potato masher or fork
- 1 Large skillet
- 8 Tostada shells store-bought or homemade
Ingredients
- 2 medium sweet potatoes About 500g.
- 1 tablespoon olive oil
- 1 teaspoon cumin
- ½ teaspoon paprika
- to taste salt and pepper
- 1 can (15 oz) black beans Drained and rinsed.
- ½ teaspoon chili powder
- 8 pieces tostada shells Store-bought or homemade.
- ½ cup crumbled feta cheese Optional.
- to taste fresh cilantro Chopped, for garnish.
- as needed lime wedges For serving.
Instructions
- Preheat the oven to 425°F (220°C).
- Peel and dice the sweet potatoes into 1-inch cubes. Toss them with olive oil, cumin, paprika, salt, and pepper in a medium mixing bowl until evenly coated.
- Spread the sweet potatoes on a baking sheet in a single layer. Roast in the oven for about 20-25 minutes, or until they are tender and slightly caramelized, stirring halfway through.
- While the sweet potatoes are roasting, heat a large skillet over medium heat. Add the black beans, chili powder, and a pinch of salt. Cook for about 5 minutes, stirring occasionally until heated through.
- Once the sweet potatoes are done roasting, remove them from the oven and set aside.
- To assemble the tostadas, layer each tostada shell with a generous spoonful of black beans, followed by the roasted sweet potatoes.
- If desired, sprinkle with crumbled feta cheese and garnish with fresh cilantro.
- Serve with lime wedges on the side for squeezing over the tostadas.
Notes
For a spicy kick, consider adding diced jalapeños or hot sauce.
These tostadas can be made vegetarian or vegan by omitting the feta cheese.
Leftover roasted sweet potatoes and black beans can be stored in the refrigerator for up to three days.