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★ Why You'll Love this Recipe ★
These black bean sweet potato tostadas are completely vegetarian yet are so hearty and bursting with flavor! You can add taco meat if you'd like - chicken, beef or turkey works.
The sweet and salty flavors come together beautifully. A few key spices enhance the natural flavors of the beans, corn, sweet potatoes and fresh veggies in this dish.
Work With What You Have
Feel free to add or eliminate ingredients according to what you have on hand or prefer. These tostadas are complete customizable and toppings are encouraged but optional.
Make it an Appetizer
Turn these black bean and sweet potato tostadas into a party appetizer. For an appetizer version, try using scoop-shaped tortilla chips and either filling each one or serving this like chips and a bean dip. You can also serve the filling as a chunky dip.
★ Ingredients You'll Need ★
Here's everything you'll need to make these tostadas, plus optional topping ideas.
Tostadas
- Sweet potatoes. Peel and dice them yourself, or buy them cubed.
- Avocado oil. Or any cooking oil.
- Onion. Any color.
- Garlic. Fresh, paste or minced.
- Corn. Removed from cob, frozen or canned.
- Seasoned black beans. Drained and rinsed.
- Corn tortillas
Seasonings
- Cumin
- Paprika
- Coriander
- Chili powder
- Sea salt
Toppings
- Fresh cilantro
- Avocado slices
- Salsa or pico de gallo
- Lime wedges
- Shredded Mexican cheese
★ Tips & FAQs ★
Corn tortillas are traditional and give nice flavor, but you can also use flour tortillas if you prefer, or even tortilla chips.
Yes! While these tostadas are vegetarian, you can add shredded chicken, ground beef, or even shrimp for extra protein.
Fresh avocado, shredded cheese, salsa, sour cream, or pickled onions all pair beautifully with the beans and veggies.
Store the tostada toppings (beans, sweet potatoes, corn, etc.) in an airtight container in the fridge for up to 3 days. Keep tortillas separate so they don’t get soggy. Reheat toppings on the stove or microwave, then assemble on freshly warmed tortillas when ready to eat.
Instead of warming the tortillas wrapped in flour, you can heat them individually in a skillet. Cook for about 2 minutes per side over medium-high heat or to your desired level of toasted.
★ More Sweet Potato Recipes ★
Want more vegetarian recipes ideas?
Browse all my easy vegetarian dishes
This black bean sweet potato tostadas recipe was featured on South Your Mouth!
Black Bean Sweet Potato Tostadas
Equipment
Ingredients
Filling
- 4 sweet potatoes peeled and diced
- 2 tablespoon avocado oil
- ½ onion diced
- 1 tablespoon minced garlic
- 2 ears corn cooked and removed from cob
- 15 oz can seasoned black beans drained and rinsed
- 8 corn tortillas
Seasonings
- ½ teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon coriander
- ½ teaspoon chili powder
- sea salt to taste
Toppings
- 1 tablespoon fresh cilantro chopped w/ stems removed
- 1 avocado sliced
- salsa or any kind of salsa works
- 2 limes garnish
- ½ cup Mexican cheese shredded
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Instructions
- Cook sweet potatoes. Toss diced sweet potatoes in 2 tablespoon oil and cumin, paprika, coriander, chili pepper, and sea salt. Heat 1 tablespoon of oil in a dutch oven or large skillet over medium heat. Cook for 15-20 minutes or until softened and lightly caramelized then remove from skillet and set aside.
- Heat and season black beans and corn. Add remaining 1 tablespoon of oil to skillet and sauté onion then garlic until translucent. Add corn and black beans and cook for an additional 3-4 minutes, folding ingredients together gently.
- Combine filling. Stir in cooked sweet potatoes then remove from heat.
- Warm tortillas. Heat corn tortillas by wrapping the stack of them in foil and placing directly on a warm stove burner (set to medium-low) for 3 minutes on each side or until warmed through. Use tongs to handle.
- Assemble tostadas. Layer sweet potato mixture on top of tostada, top with a spoonful of salsa, 2-3 slices of avocado, cilantro and 2 lime wedges. Add cheese if desired.
Notes
- Stir potatoes a few times to ensure even browning. If potatoes are browning too fast but not softening, add a splash of water or broth and cover for 2–3 minutes to steam, then uncover to crisp.
- Cook time with vary depending on size of sweet potatoes. Cut up smaller to cook faster.
- You can use canned corn. Drain and rinse first.
Deb says
Delicious recipe.