Black Bean Sweet Potato Tostadas (Print out)

Smoky sweet potatoes, limey black beans, and corn on crisp shells with avocado and feta for a satisfying bite.

# What You'll Need:

→ Vegetables and Legumes

01 - 1 large sweet potato, peeled and diced
02 - 1 can (15 oz) black beans, rinsed and drained
03 - 1/2 cup corn, fresh or frozen
04 - 1/4 cup fresh cilantro, chopped
05 - 1 avocado, sliced

→ Seasonings and Oils

06 - 2 tablespoons olive oil
07 - 1 teaspoon ground cumin
08 - 1 teaspoon smoked paprika
09 - Salt and black pepper to taste
10 - 1 lime, juiced

→ Base and Toppings

11 - 8 gluten-free tostada shells
12 - 1/2 cup crumbled feta cheese, optional
13 - Hot sauce for serving, optional

# How to Make It:

01 - Set oven to 425°F and allow to preheat fully.
02 - In a mixing bowl, combine diced sweet potato with olive oil, ground cumin, smoked paprika, salt, and black pepper. Toss until vegetables are evenly coated.
03 - Spread seasoned sweet potato in a single layer on a baking sheet. Roast for 25 to 30 minutes, stirring halfway through cooking, until tender and edges are caramelized.
04 - While sweet potato roasts, heat a medium saucepan over medium heat. Add black beans and corn. Stir occasionally and warm through for 4 to 5 minutes.
05 - Remove saucepan from heat. Stir in fresh cilantro and lime juice. Season with salt and pepper to taste.
06 - Place each tostada shell on a serving surface. Layer with a generous spoonful of black bean and corn mixture, followed by roasted sweet potato cubes.
07 - Top each assembled tostada with sliced avocado. Sprinkle with crumbled feta cheese if desired.
08 - Serve immediately while components are still warm. Accompany with hot sauce on the side if preferred.

# Expert Advice:

01 -
  • The sweet potato gets crispy golden edges that taste like they were kissed by smoke, and the lime-spiked beans cut through all that richness.
  • Everything can be prepped ahead and assembled in under two minutes when youre starving after work.
02 -
  • If you crowd the sweet potato cubes on the baking sheet, they will steam instead of roast and you will lose those crispy caramelized edges that make this recipe special.
  • Rinse the canned black beans thoroughly, otherwise they can taste tinny and dull, and no amount of lime will fix it.
03 -
  • Use a high quality smoked paprika, the cheap stuff can taste like dust, but a good Spanish pimentón will give you that deep smoky flavor that makes people ask what your secret is.
  • If your tostada shells are a little stale, crisp them in a 350°F (175°C) oven for 3 to 4 minutes before assembling, and theyll taste freshly fried.
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