Pin this The first time I made these tostadas, my kitchen smelled like cumin and caramelized everything for days. I had bought sweet potatoes on impulse and needed something that felt like a celebration but came together on a Tuesday night. The way the smoky paprika hits the roasted sweetness of the potato still feels like magic every time.
I served these at a casual dinner when friends dropped by unexpectedly. Everyone stood around the counter building their own tostadas, and the conversation kept flowing as naturally as the lime juice. Something about hands on food makes people relax.
What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
Ingredients
- 1 large sweet potato: Peel and dice into small cubes so they roast faster and get those crispy edges
- 1 can (15 oz / 425 g) black beans: Rinse thoroughly to remove the canning liquid that can make things taste metallic
- 1/2 cup corn: Frozen works perfectly here, no need to thaw first
- 1/4 cup chopped fresh cilantro: Add this at the end so it stays bright and fresh
- 1 avocado: Slice right before serving to prevent browning
- 2 tablespoons olive oil: Helps the spices cling to the sweet potato and promotes even roasting
- 1 teaspoon ground cumin: Earthy base that ties everything together
- 1 teaspoon smoked paprika: This is what gives the sweet potato that bacon like smokiness
- Salt and black pepper: Taste as you go, sweet potatoes need a good amount of salt
- 1 lime, juiced: The acid cuts through the richness and brightens the whole dish
- 8 tostada shells: Store bought ones work great, just check they are not broken
- 1/2 cup crumbled feta cheese: Adds a salty tang that balances the sweet potato
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
Instructions
- Get your oven ready:
- Preheat to 425°F (220°C) and position a rack in the middle for even roasting
- Season the sweet potato:
- Toss the diced sweet potato with olive oil, cumin, smoked paprika, salt, and pepper until every piece is coated
- Roast until golden:
- Spread in a single layer on a baking sheet and roast for 25 to 30 minutes, stirring halfway through
- Warm the beans:
- Heat black beans and corn in a saucepan over medium heat for 4 to 5 minutes
- Add the fresh elements:
- Remove from heat and stir in cilantro and lime juice, then season to taste
- Build your tostadas:
- Layer each shell with black bean mixture, roasted sweet potato, avocado slices, and feta cheese
Pin this These have become my go to when I want food that feels special but does not require me to stand over a hot stove. The combination of hot, cold, creamy, and crunchy never gets old.
Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
Making It Your Own
I have made these with roasted butternut squash when sweet potatoes were not available, and the result was just as satisfying. The key is having something sweet and caramelized to balance the earthy beans.
Timing Is Everything
Start the sweet potato roasting first, then prep everything else while they cook. The beans need only minutes, so time them for when the potatoes come out of the oven.
Serving Suggestions
Set everything out family style and let people build their own tostadas. It turns dinner into an activity and everyone gets exactly the ratio they want.
- Keep extra lime wedges on the table for squeezing over the top
- Have hot sauce available for anyone who wants extra heat
- A side of sour cream or Greek yogurt helps balance the spices
Pin this These tostadas are proof that vegetarian food can be hearty, satisfying, and full of flavor without trying too hard.
Frequently Asked Recipe Questions
- → Can I prepare components of these tostadas in advance?
Yes, you can certainly prep ingredients ahead. The roasted sweet potatoes can be cooked and stored, and the black bean and corn mixture can be prepared and kept refrigerated. Slice the avocado and crumble the feta just before serving to maintain freshness and texture. Assemble right before eating to keep the tostada shells crisp.
- → What are some good substitutes for feta cheese?
If you're not keen on feta or need a dairy-free option, you have several choices. A sprinkle of cojita cheese works well for a similar salty, crumbly texture. For a vegan alternative, consider a dairy-free crumbled cheese or even a drizzle of cashew cream to add a creamy element.
- → How can I add more heat to this dish?
To give your tostadas an extra kick, consider stirring some finely diced fresh jalapeño into the black bean mixture when you add the cilantro and lime juice. Alternatively, a dash of your favorite hot sauce, either mixed into the beans or served on the side, will also do the trick.
- → Are these tostadas adaptable for a vegan diet?
Absolutely! To make this dish vegan, simply omit the crumbled feta cheese or substitute it with a plant-based dairy-free crumbled cheese. Ensure your tostada shells are vegan-friendly, as some may contain animal products.
- → What can I use if I don't have pre-made tostada shells?
No tostada shells? No problem! You can easily make your own by baking or frying corn tortillas until crisp. Alternatively, serve the delicious sweet potato and black bean mixture in soft tortillas as tacos, over rice as a bowl, or even on lettuce cups for a lighter option.
- → Can I use a different vegetable instead of sweet potato?
While sweet potatoes add a unique sweetness and texture, you could experiment with other roasted vegetables. Butternut squash would be a great alternative, offering a similar caramelized flavor. Diced bell peppers or zucchini could also work, though they would alter the original flavor profile slightly.
