Black Bean and Sweet Potato Tostadas (Printable)

Crisp tostadas loaded with roasted sweet potatoes, seasoned black beans, fresh corn, avocado, and feta cheese.

# What You 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, fresh, 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 feta cheese, crumbled, or dairy-free cheese alternative
13 - Hot sauce for serving, optional

# Directions:

01 - Set 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 the black bean and corn mixture, then top with roasted sweet potato cubes.
07 - Add sliced avocado and sprinkle with feta cheese or dairy-free alternative.
08 - Serve immediately with hot sauce on the side if desired.

# Expert Suggestions:

01 -
  • Every bite delivers contrast: creamy beans, crisp shells, tender sweet potato, and cool avocado all at once.
  • It comes together in under an hour but tastes like you spent all afternoon in the kitchen.
  • You can prep every component ahead and assemble in minutes when hunger strikes.
  • The smoked paprika and lime juice create a flavor that feels both comforting and exciting.
02 -
  • If you crowd the sweet potato on the baking sheet, it will steam instead of caramelize, so use two sheets if needed.
  • Lime juice added too early will make the cilantro taste dull, always stir it in at the last moment.
  • Tostada shells can get soggy fast, so assemble just before eating or let everyone build their own at the table.
03 -
  • Cut sweet potato cubes smaller than you think, they roast faster and get more caramelized surface area.
  • A squeeze of lime over the finished tostada right before eating adds a final burst of brightness that ties everything together.
  • If you can't find tostada shells, brush corn tortillas with oil and bake at 400°F for 8 to 10 minutes until crisp.
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