Skim by Section
★ 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.
Working with what you have in the fridge.
Feel free to add or eliminate ingredients according to what you have on hand or prefer. These are complete customizable and toppings are encouraged but optional.
Turn these black bean and sweet potato tostadas into an 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.
★ 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
Ingredients
Filling
- 4 sweet potatoes peeled and diced
- 2 tablespoon avocado oil
- ½ onion diced
- 1 tablespoon minced garlic
Seasonings
- ½ teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon coriander
- ½ teaspoon chili powder
- sea salt to taste
- 2 ears corn cooked and removed from cob
- 15 oz can seasoned black beans drained and rinsed
- 8 corn tortillas
Toppings
- fresh cilantro to taste remove stems
- 1 avocado sliced
- salsa or any kind of salsa works
- 2 limes garnish
- ½ cup shredded Mexican cheese
Mighty Mrs. is a #WalmartPartner.
Instructions
- Cook sweet potatoes. Toss diced sweet potatoes in 2 tablespoon oil and cumin, paprika, coriander, chili pepper, and sea salt. Bake at 400˚ for 20-25 minutes.
- Warm tortillas. Heat corn tortillas by wrapping on foil a placing in the oven for 3 minutes.
- Heat and season black beans and corn. Heat 2 tablespoon of the remaining oil in a dutch oven or large pot. Saute 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.
- 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
- You can substitute any cooking oil in place of coconut oil.
- 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.