Black Bean Sweet Potato Tostadas

Two Sweet Potato Tostadas and Lime Wedges on a Baking Sheet

5 from 3 votes

Black Bean Sweet Potato Tostadas

These flavorful tostadas are made with chipotle roasted sweet potatoes and creamy black beans slathered on crispy shells. Everything gets topped off with a drizzle of avocado-lime dressing for an irresistible Mexican-inspired meal!

Prep Time25

Cook Time25

Total Time50

Course: Entree

Cuisine: American, Mexican

Servings: tostadas

Calories: 215kcal

Author: Alissa Saenz

Ingredients

For the Roasted Sweet Potatoes

1 large sweet potato, scrubbed or peeled and diced (½ inch)
1 tablespoon olive oil
1 teaspoon chipotle chile powder
Salt, to taste

For the Refried Black Beans

1 tablespoon olive oil
1 small onion, diced
2 garlic cloves, minced
1 teaspoon ground cumin
1 (14 ounce or 400 gram) can black beans, drained and rinsed
¼ cup water, plus more as needed
2 tablespoons lime juice
Salt, to taste

For the Dressing

1 ripe avocado, pitted and peeled
¼ cup unsweetened non-dairy milk
¼ cup fresh cilantro
2 tablespoons lime juice
Salt, to taste

For Serving

6 tostada shells*
2 cups shredded lettuce

US Customary - Metric

Instructions

Roast the Sweet Potatoes

Preheat the oven to 400°F and line a baking sheet with parchment paper.
Arrange the diced sweet potato on the baking sheet. Drizzle it with olive oil, then sprinkle it with the chile powder and a generous pinch of salt.
Toss the sweet potato gently with your hands to distribute the oil and seasonings.
Place the baking sheet into the oven and roast the potatoes for about 25 minutes, flipping halfway through, until soft on the insides and crispy on the outsides.
Sprinkle the sweet potatoes with salt to taste when they're finished cooking.

Make the Refried Black Beans

While the sweet potatoes roast, coat the bottom of a large skillet with oil and place it over medium heat.
When the oil is hot, add the onion. Cook the onion, stirring occasionally, until soft and translucent, about 5 minutes.
Stir in the garlic and cumin. Continue cooking and stirring for about 1 minute, until the garlic is very fragrant.
Stir in the beans and ¼ cup of water. Bring the water to a boil, lower the heat and simmer the beans for about 10 minutes, until softened slightly. Add water as needed if it dries up while cooking.
Remove the skillet from heat and mash the beans with a potato masher.
Season the beans with lime juice, salt and pepper to taste.

To Make the Dressing

Place all ingredients into a blender and blend until smooth.
Thin with additional milk if needed and season the dressing with salt to taste.

To Assemble the Tostadas

Slather each shell with refried beans, then top with lettuce and sweet potatoes. Drizzle with the dressing.
Serve.

Notes

*To make your own tostada shells, brush corn tortillas lightly with olive oil, coating both sides. Sprinkle each lightly with salt, then arrange the tortillas flat, directly on the rack of an oven heated to 400°F. Bake until crispy and browned in spots, about 10 minutes.

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