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.
Toss diced sweet potatoes in 2 tablespoon oil and cumin, paprika, coriander, chili pepper, and sea salt. Bake at 450˚ for 20 minutes.
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.
Stir in cooked sweet potatoes then remove from heat.
Heat tostadas in a lightly oiled frying pan (use remaining 1 tablespoon oil) over medium heat for 1 minute on each side or until crispy.
Layer sweet potato mixture on top of tostada, top with a spoonful of salsa, 2-3 slices of avocado, cilantro and 2 lime wedges
Notes
*You can substitute any cooking oil in place of coconut oil.