Description
These Black Bean Sweet Potato Tostadas are a perfect blend of flavors and textures, packed with nutrients and customizable to your liking.
Ingredients
Scale
- 1 large sweet potato, peeled and diced
- 1 can (15 oz) black beans, rinsed and drained
- 1/2 cup corn, frozen or canned
- 1/4 cup chopped fresh cilantro
- 1 avocado, sliced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
- 1 lime, juiced
- 8 tostada shells, store-bought or homemade
- 1/2 cup crumbled feta cheese, optional
- Hot sauce, for serving, optional
Instructions
- Preheat your oven to 425°F and position the rack in the center.
- In a mixing bowl, combine the diced sweet potato with olive oil, cumin, paprika, salt, and pepper. Toss to coat.
- Spread sweet potatoes on a baking sheet and roast for 25-30 minutes, stirring halfway through.
- In a medium saucepan, heat black beans and corn over medium heat for 4-5 minutes.
- Remove from heat and stir in cilantro and lime juice.
- Assemble tostadas with bean mixture, roasted sweet potatoes, and desired toppings.
- Serve immediately with optional hot sauce.
Notes
Store leftovers in an airtight container for up to 3 days. Use gluten-free tostada shells for a gluten-free option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 380 kcal
- Sodium: 540 mg
- Protein: 13 g