Black Bean Sweet Potato Tostadas

Packed with amazing flavor, these black bean and sweet potato tostadas combine sweet corn, zesty lime, and spices for a hearty vegetarian dinner. Top with fresh avocado, salsa and cilantro.

Course Dinner, Lunch

Cuisine Mexican

Recipe Type Avocado, Cinco de Mayo, Fall, Healthy Choices, Healthy Dinner, Potatoes, Served Hot, Spicy, Summer, Vegetarian

Skill Level Easy

Prep Time 15

Cook Time 20

Total Time 35

Servings Servings

Calories 353kcal

Author Angela G.

Equipment

skillet

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

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.

Nutrition