These black bean sweet potato tostadas are completely vegetarian yet are so hearty and bursting with flavor! Honey and lime melds beautifully with a hand full of spices that all come together to enhance the natural flavors or the beans and veggies in this dish.
Is your mouth watering right now?
Can I tell you, honestly, that I wasn’t too sure about these. I came across this recipe after googling “corn onions sweet potatoes”. I was thinking of making some kind of hash and then a recipe for tostadas popped up! I just so happened to have tostadas on hand, and apparently they don’t go bad quickly because they’ve been in there for a-while. So, I decided to go for it.
Working with what you have in the fridge
I had two left over sweet potatoes from making these creamy, spinach-stuffed stuffed sweet potato skins. <– so yum! For not being too keen on sweet potatoes myself, I’m sure coming around to them. I like their healthier stance in life vs. the standard potato and the sweetness, if combined with a little salt, is a glorious thing.
The recipe I started with was from Cooking Classy. I just changed up a few spices, the oil and used a tostada instead of a tortilla. I love how spices kind of tell a story. Like this dish is definitely Mexican, but most likely you would not find sweet potatoes in an authentic Mexico dish. So, it’s kind of a neat little evolution going on here.
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.
Food photography in progress
So, on a super side note here. What do you all think of these photos? I feel like my food photography skills are finally getting more legit thanks to my favorite food blogging peeps over at Pinch of Yum and their book Tasty Food Photography.
Sooo many good photography tips. Did you noticed the wooden surface? I picked up that beaut on a trip to Amish Country last month. It’s actually an old cabinet door. I just love it. It’s making those tostadas look so fresh.
Traveling for inspiration
Still on my side note, let me go back to Amish Country for a quick minute. It’s awesome. If you’re looking for a weekend getaway and live close to Ohio, I highly recommend checking out the Inn at Honey Run.
It was so peaceful there and the food. Oh, my gosh. Amish food is just so perfectly simple and satisfying. I may tell you more about that another time but for now, just check out that inn and if you go there, you must visit Mrs. Yoder’s Kitchen.
Want more vegetarian recipes ideas?
Browse all my vegetarian dishes
This black bean sweet potato tostadas recipe was featured on Menu Plan Monday and Hearth and Soul!
Black Bean Sweet Potato Tostadas
Ingredients
- 2 sweet potatoes peeled and diced
- ½ tsp cumin
- ½ tsp paprika
- ½ tsp coriander
- ½ tsp chili powder
- Sea salt to taste
- 4 tbsp coconut oil divided
- ½ onion diced
- 1 tbsp minced garlic
- 2 ears corn cooked and removed from cob
- 1 can seasoned black beans drained and rinsed
- Juice from 2 limes
- 1 tbsp honey
- Fresh cilantro to taste
- Peach-mango salsa or any kind of salsa works
- 6 tostadas
- 2 tbsp butter
- 1 avocado sliced
Instructions
- Toss diced sweet potatoes in 2 tbsp oil and cumin, paprika, coriander, chili pepper, and sea salt. Bake at 450˚ for 20 minutes.
- Heat 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.
- Stir in cooked sweet potatoes then remove from heat. Add fresh cilantro (remove stems first).
- Heat tostadas in a lightly buttered frying pan over medium for 1 minute on each side or until crispy.
- Layer sweet potato mixture on top of tostada, top with a spoonful of salsa and 2-3 pieces of sliced avocado. Garnish with extra cilantro.