Description
Delicious tostadas topped with roasted sweet potatoes and a flavorful black bean mixture.
Ingredients
Scale
- 1 large sweet potato, peeled and diced
- 1 can (15 oz) black beans, rinsed and drained
- 1/2 cup corn, frozen or canned
- 1/4 cup chopped fresh cilantro
- 1 avocado, sliced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
- 1 lime, juiced
- 8 tostada shells, store-bought or homemade
- 1/2 cup crumbled feta cheese, optional
- Hot sauce, for serving, optional
Instructions
- Preheat the Oven: Set oven to 425°F and position rack in the center.
- Season Sweet Potatoes: Combine diced sweet potato with olive oil, cumin, smoked paprika, salt, and pepper in a mixing bowl. Toss until thoroughly coated.
- Roast Sweet Potatoes: Arrange seasoned sweet potatoes in a single layer on a baking sheet. Roast for 25-30 minutes, stirring halfway through, until tender and caramelized.
- Prepare Bean Mixture: Heat a medium saucepan over medium heat. Add black beans and corn. Cook, stirring occasionally, for 4-5 minutes until warmed through.
- Season Bean Mixture: Remove from heat. Stir in chopped cilantro and lime juice. Adjust seasoning with salt and pepper to taste.
- Assemble Tostadas: Layer each tostada shell with a generous spoonful of the bean-corn mixture, followed by roasted sweet potato cubes.
- Add Toppings and Serve: Top with sliced avocado and sprinkle with feta cheese if desired. Serve immediately with hot sauce on the side.
Notes
- For a vegan option, omit the feta cheese.
- Adjust seasonings to taste based on personal preference.
- These tostadas can be served as an appetizer or a main dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tostada
- Calories: 280
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 5mg