Description
Bright, crunchy tostadas topped with creamy avocado, sweet roasted sweet potato, and warm black beans make a weeknight meal feel special.
Ingredients
Scale
- 4 tostada shells
- 1 can black beans, rinsed and drained
- 1 medium sweet potato, peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 avocado, sliced
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Preheat the oven to 400°F (200°C). Peel and dice the sweet potato into small, even pieces so they roast in the same time. Rinse and drain the black beans. Slice the avocado and pull cilantro leaves from stems. Have a baking sheet ready.
- In a bowl, toss the diced sweet potato with 1 tablespoon olive oil, 1 teaspoon cumin, and a pinch of salt and pepper until well coated. Spread the sweet potato in a single layer on a baking sheet.
- Bake the sweet potatoes at 400°F (200°C) for 25–30 minutes, stirring once halfway, until tender and lightly browned at the edges.
- While the sweet potatoes roast, heat the rinsed and drained black beans in a small saucepan over medium heat until warmed through. Season with a little salt, pepper, and a pinch of cumin if desired.
- Place one tostada shell on a plate. Spoon a layer of roasted sweet potatoes onto the shell, then add a scoop of warm black beans. Repeat for all shells.
- Top each assembled tostada with avocado slices, a sprinkle of fresh cilantro, and a squeeze of lime juice. Serve immediately with extra lime wedges on the side.
Notes
Assembled tostadas should be served immediately to keep the shells crisp. Store leftover components separately in airtight containers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tostada
- Calories: 290
- Sugar: 4g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 9g
- Protein: 8g
- Cholesterol: 0mg