Description
Sweet Potato & Bean Tostadas are a vibrant, nutritious, and easy-to-make dish that combines the natural sweetness of roasted sweet potatoes with hearty black or pinto beans, layered on crisp tostada shells. This recipe offers a perfect balance of flavors and textures, making it ideal for a wholesome lunch or satisfying dinner. Naturally vegetarian and easily vegan- and gluten-free adaptable, it’s bursting with fiber, protein, and vitamins, ensuring both taste and health benefits in every bite.
Ingredients
Scale
Vegetables and Main Components
- 2 medium sweet potatoes, peeled and diced into small cubes
- 1 cup black beans or pinto beans, drained and rinsed
- 4–6 tostada shells (gluten-free if needed)
- 1 ripe avocado, sliced or mashed into guacamole
- Fresh cilantro, chopped, for garnish
- 1 lime, juiced
Oils and Spices
- 2 tablespoons olive oil, divided
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
Optional Toppings
- 1/4 cup crumbled Cotija or feta cheese (optional)
Instructions
- Roast the Sweet Potatoes: Preheat your oven to 425°F (220°C). Peel and dice the sweet potatoes into small cubes. Toss them with 1 tablespoon olive oil, ground cumin, chili powder, garlic powder, and a pinch of salt. Spread evenly on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized, stirring halfway through to ensure even cooking.
- Prepare the Beans: While the sweet potatoes roast, heat the remaining 1 tablespoon of olive oil in a pan over medium heat. Add the drained and rinsed black or pinto beans. Season with salt and pepper and warm through for about 5 minutes, stirring occasionally until heated completely.
- Assemble the Tostadas: Lay the tostada shells flat on a serving plate. Spread the warmed beans evenly over each shell as the base layer. Top generously with the roasted sweet potatoes, arranging them beautifully for balance and color.
- Add Fresh Toppings: Finish by adding sliced avocado or guacamole on top, sprinkle with chopped fresh cilantro, drizzle with fresh lime juice, and add crumbled cheese if using. Serve immediately to enjoy the crispness and freshness.
Notes
- Cut sweet potatoes into uniform pieces to ensure even roasting and crispy edges.
- Warm tostada shells briefly in the oven before assembling to keep them crisp longer.
- Don’t skip the lime juice—it brightens and balances the flavors wonderfully.
- Make ahead by roasting sweet potatoes and prepping beans in advance for quick assembly on busy days.
- Customize with sauces like chipotle mayo or tahini for extra flavor layers.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 tostada
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 9 g
- Protein: 10 g
- Cholesterol: 5 mg
Keywords: sweet potato tostadas, bean tostadas, vegetarian tostadas, gluten-free mexican recipe, healthy tostadas, roasted sweet potatoes, black bean tostadas