Sweet Potato and Black Bean Tostadas

If you’re looking for a dinner idea that’s quick, satisfying, and full of flavor, these sweet potato and black bean tostadas are just the ticket. Crispy, colorful, and loaded with nourishing ingredients, this recipe is perfect for Meatless Monday or any night you want something easy and wholesome.

Sweet potatoes bring a naturally sweet and earthy flavor that pairs beautifully with the smoky spices in this dish. Roasting them until golden and tender brings out their best qualities, especially when seasoned with cumin, paprika, and a pinch of chili powder. Meanwhile, black beans offer heartiness and protein, giving the tostadas plenty of staying power.

Tostadas are essentially flat, crispy tortillas that act as the perfect base for all your favorite toppings. You can buy pre-made tostadas or make your own by baking corn tortillas until crunchy. Once you have your base ready, it’s all about layering.

Start by mashing the roasted sweet potatoes with a splash of lime juice. Spread this over the tostada shell like you would refried beans. Add spoonfuls of seasoned black beans, followed by shredded lettuce, diced tomatoes, and sliced red onions for a fresh crunch. If you love heat, a few jalapeño slices or a drizzle of hot sauce will do the trick.

To finish, top your tostadas with avocado slices or a dollop of sour cream (or a plant-based alternative). A sprinkle of chopped cilantro ties everything together and adds a burst of freshness.

What makes these sweet potato and black bean tostadas shine is the mix of textures and flavors. You get creamy, crunchy, spicy, and tangy all in one bite. They’re fun to assemble, easy to customize, and always a hit with family and friends.

Whether you’re serving them for a weeknight meal or laying out a DIY tostada bar for guests, this dish is a guaranteed winner. It’s proof that plant-based cooking can be just as satisfying and crave-worthy as anything else on the table.

Sweet Potato and Black Bean Tostadas

3.70 from 20 votes

A delicious and nutritious plant-based meal that is easy to make.

Servings 4 people

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Print Recipe Pin Recipe

Ingredients

  

1x2x3x

• 2 sweet potatoes peeled and diced
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp paprika
• 1 can black beans rinsed and drained
• 1/2 red onion diced
• 1/2 cup corn kernels
• 1/2 cup cherry tomatoes halved
• 1 avocado diced
• 1/4 cup cilantro chopped
• 4 tostada shells
• Salt and pepper to taste
• salsa Optional topping

Instructions

 

• Preheat the oven to 425°F (220°C).
• In a large bowl, toss the diced sweet potatoes with olive oil, chili powder, cumin, paprika, salt, and pepper. Spread them out in a single layer on a baking sheet and roast for 25-30 minutes, or until tender and golden brown.
• In a medium saucepan, heat the black beans over medium heat until heated through. Mash some of the beans with a fork to thicken the mixture.
• In a small bowl, combine the diced red onion, corn kernels, cherry tomatoes, avocado, and cilantro. Season with salt and pepper to taste.
• To assemble the tostadas, spread a layer of mashed black beans onto each tostada shell. Top with the roasted sweet potatoes and the corn and avocado salsa.
• Serve the tostadas with optional toppings such as salsa, sour cream, and lime wedges.
• Enjoy!

Nutrition

Calories: 320kcalCarbohydrates: 45gProtein: 10gFat: 10gFiber: 12g

Calories: 320kcal

Meal Type: Lunch

Cuisine: Mexican

Keyword: mexican, Mexican Cuisine, mexican food

Cooking Method: Boiled

Diet: Vegan

Time: >45 Min

Level: Easy

Tried this recipe?Mention @coolinarco or tag #coolinarco!