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!
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.
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.
Place all ingredients into a blender and blend until smooth.
Thin with additional milk if needed and season the dressing with salt to taste.
Slather each shell with refried beans, then top with lettuce and sweet potatoes. Drizzle with the dressing.
*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.