Sweet Potato & Black Bean Tostadas
A quick, comforting, and totally meat-free meal!
Serves: 4
Preparation time: 15 minutes
Cooking time: 35 minutes
Ingredients:
For the roasted sweet potatoes:
- 2 medium sweet potatoes, peeled and cut into small chunks
- 2 Tbsp olive oil
- ½ tsp ground cumin
- ½ tsp smoked paprika
- Salt and pepper, to taste
For the black beans:
- 1 Tbsp olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tsp ground cumin
- ½ tsp chili powder
- 1 tin black beans, drained and rinsed
- Salt and pepper, to taste
- Juice of ½ lime
- For the tostadas:
- 8 small corn tortillas
- Olive oil spray or brush
- Pinch of salt
To serve:
- Avocado slices or guacamole
- Chopped cherry tomatoes
- Shredded lettuce or cabbage
- Fresh coriander
- Pickled onions
- Sour cream
- salsa
How To Make Sweet Potato & Black Bean Tostadas
- Preheat oven to 200°C.
- Toss sweet potato chunks with olive oil, cumin, paprika, salt, and pepper.
- Spread in a single layer on a baking sheet.
- Roast for 25–30 minutes, flipping halfway, until golden and tender with crispy edges.
- While the sweet potatoes roast, heat olive oil in a pan over medium heat.
- Sauté onion for 4–5 minutes.
- Add garlic, cumin, and chili powder, and cook for another minute.
- Stir in black beans and a splash of water, cook for 5–7 minutes until warmed through.
- Finish with salt, pepper, and lime juice.
- Brush or spray tortillas with olive oil, sprinkle with a little salt, and bake on a tray for 8–10 minutes at 200°C. flipping halfway, until golden and crisp.
- Top each tostada with a spoonful of black beans, followed by a generous layer of roasted sweet potato chunks.
- Top with your favourite toppings and enjoy!