Sweet Potato and Black Bean Tostadas Recipe

Sweet Potato and Black Bean Tostadas Recipe

How To Make Sweet Potato and Black Bean Tostadas

These black bean tostadas are layers of crispy tortilla, roasted sweet potatoes, refried beans, and lime salad with avocados and cilantro.

Preparation: 20 minutes
Cooking: 50 minutes
Total: 1 hour 10 minutes



For Roasted Sweet Potatoes:

  • lbssweet potatoes,about 3 medium, peeled and sliced into ¾” pieces
  • 1tbspSimplyNature Organic Extra Virgin Olive Oil
  • ½tspchili powder
  • salt

For Refried Black Beans:

  • 1tbspSimplyNature Organic Extra Virgin Olive Oil
  • 2clovesgarlic,pressed or minced
  • 1tspground cumin
  • 30ozSimplyNature Organic Black Beans,2 cans, rinsed and drained
  • ½cupwater
  • ½tspsea salt grinder,more to taste

For Crispy Baked Tortillas:

  • 8corn tortillas,use 100% corn to ensure crispiness
  • 1tbspSimplyNature Organic Extra Virgin Olive Oil,for brushing

For Crisp Lime Salad and Garnishes:

  • 18ozromaine lettuce,roughly chopped
  • cupHappy Farms Preferred Feta Cheese Crumbles
  • ¾cupred onion,finely chopped, divided
  • ¼cupSimplyNature Organic Extra Virgin Olive Oil
  • 2tbspfresh lime juice,about 1 lime
  • sea salt grinder,to taste, if necessary
  • 2avocados,ripe. pitted and thinly sliced
  • handful of fresh cilantro leaves,chopped
  • hot sauce,or salsa, for serving


Roasted Sweet Potatoes:

  1. Preheat the oven to 400 degrees F with two racks placed near the middle of the oven, leaving a few inches in between the racks. Line two large rimmed baking sheets with parchment paper to prevent sticking.

  2. Place the sweet potatoes on one of the prepared baking sheets, then drizzle the olive oil on top and sprinkle with the chili powder and several dashes of salt. Toss until the sweet potatoes are lightly and evenly coated with oil and spices.

  3. Bake for about 30 to 35 minutes until the sweet potatoes are tender and caramelized on the edges. Set aside, but leave the oven on for the crispy tortillas.

Refried beans:

  1. In a medium saucepan over medium heat, warm the olive oil until shimmering. Add the garlic and cumin and cook, while stirring constantly, until fragrant, about 30 seconds.

  2. Add the drained beans, water, and salt. Let the mixture come to a simmer and cook for 10 minutes, stirring often, and reducing heat as necessary to maintain a gentle simmer.

  3. Remove from the heat and mash the beans with a potato masher, pastry cutter, or fork until the mixture is thick and spreadable. Cover and set aside.


  1. On the remaining prepared baking sheet, brush both sides of each tortilla lightly with oil. Clear off the other baking sheet by transferring the roasted sweet potatoes to a serving bowl, but reuse the parchment paper.

  2. Arrange 4 tortillas in a single layer across each pan. Bake for 10 to 12 minutes, turning halfway until each tortilla is golden and lightly crisp. Set aside.


  1. In a medium serving bowl, combine the chopped lettuce, feta, about 1/2 cup of the red onion (reserve the rest for garnish), olive oil, and lime juice.

  2. Toss to combine, and add a pinch of salt if needed. Divide the salad between 4 low, wide salad bowls, or dinner plates.

To Assemble:

  1. Spread black beans over each tortilla, and place each one on a bed of salad. Top each tortilla with a few slices of avocado, followed by the sweet potatoes, and a sprinkle of red onion and cilantro.

  2. Serve with hot sauce or salsa on the side. Tostadas are best consumed promptly. If having leftovers, store individual components separately, if possible.


  • Calories: 1477.22kcal
  • Fat: 48.77g
  • Saturated Fat: 10.25g
  • Monounsaturated Fat: 28.95g
  • Polyunsaturated Fat: 6.72g
  • Carbohydrates: 212.16g
  • Fiber: 52.15g
  • Sugar: 17.90g
  • Protein: 59.55g
  • Cholesterol: 22.25mg
  • Sodium: 1877.72mg
  • Calcium: 557.42mg
  • Potassium: 4815.00mg
  • Iron: 15.11mg
  • Vitamin A: 2013.72µg
  • Vitamin C: 25.50mg
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