Spiced Sweet Potato and Black Bean Tostadas

• 4 small corn tortillas
• 1 medium sweet potato, diced
• 1 can black beans, drained and rinsed
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1/4 tsp cayenne pepper
• 1 tbsp olive oil
• 1/2 cup shredded lettuce
• 1/4 cup crumbled queso fresco or feta cheese
• 2 tbsp chopped fresh cilantro
• 1 lime, cut into wedges
• Salt to taste

Steps

1. 1 Preheat oven to 400°F. Toss sweet potato with 1/2 tbsp olive oil and a pinch of salt.
2. 2 Spread on a baking sheet and roast for 20 minutes until tender.
3. 3 In a small pan, heat remaining olive oil and sauté spices for 1 minute, then add black beans. Warm through.
4. 4 Heat tortillas in a dry skillet until crispy.
5. 5 Top each tortilla with black beans, roasted sweet potatoes, lettuce, cheese, and cilantro.
6. 6 Serve with lime wedges for a fresh squeeze.

Equipment

• Baking sheet
• Skillet

Variations

• Add grilled chicken for a non-vegetarian option.
• Use pinto beans as a substitute for black beans.

Substitutions

• Substitute queso fresco with crumbled feta for a dairy option.
• Use pumpkin instead of sweet potato for a seasonal twist.

Pairings

• Serve with a simple green salad or Mexican rice.

Nutrition

Tips

• For extra spice, add a diced jalapeño to the black beans.
• If you prefer a saucy tostada, drizzle with a bit of salsa or avocado crema.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a toaster oven to maintain crispiness.

Freezing: Does not freeze well due to texture changes in the tortillas.

Serving Suggestions

• Pair with a fresh mango salsa or a tangy lime coleslaw for a refreshing contrast.

FAQ