Save to Pinterest Smoky, caramelized sweet potatoes pair with limey black beans and corn on crisp tostada shells, finished with creamy avocado and crumbled feta for a vibrant, satisfying bite. This Mexican-inspired dish is perfect for a quick, easy, and vegetarian lunch.
Save to Pinterest With simple pantry staples like black beans and corn, these tostadas come together quickly. The roasted sweet potato provides a deep, caramelized flavor that contrasts perfectly with the fresh avocado and tangy lime juice.
Ingredients
- 1 large sweet potato, peeled and diced
- 1 can (15 oz / 425 g) black beans, rinsed and drained
- 1/2 cup corn (frozen or canned)
- 1/4 cup chopped fresh cilantro
- 1 avocado, sliced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
- 1 lime, juiced
- 8 tostada shells (store-bought or homemade, gluten-free if needed)
- 1/2 cup crumbled feta cheese (optional, or use dairy-free cheese)
- Hot sauce, for serving (optional)
Instructions
- Step 1: Prep
- Preheat oven to 425°F (220°C). In a mixing bowl, toss the diced sweet potato with olive oil, cumin, smoked paprika, salt, and pepper until evenly coated.
- Step 2: Roast
- Spread sweet potato cubes in a single layer on a baking sheet. Roast for 25–30 minutes, stirring halfway through, until tender and caramelized.
- Step 3: Heat Beans
- While sweet potato roasts, heat a medium saucepan over medium heat. Add black beans and corn. Warm through, stirring occasionally, about 4–5 minutes.
- Step 4: Season
- Remove saucepan from heat. Stir in chopped cilantro and lime juice. Season with salt and pepper to taste.
- Step 5: Assemble
- To assemble, layer each tostada shell with a generous spoonful of the black bean–corn mixture, then top with roasted sweet potato cubes.
- Step 6: Finish and Serve
- Add sliced avocado and sprinkle with feta cheese (if using). Serve immediately, with hot sauce on the side if desired.
Zusatztipps für die Zubereitung
All toppings can be prepped ahead and assembled just before eating to ensure the shells stay perfectly crisp.
Varianten und Anpassungen
For extra heat, add diced jalapeño to the bean mixture. Omit or substitute feta with a dairy-free cheese for a vegan version.
Serviervorschläge
Top with fresh salsa or pico de gallo for added freshness and flavor. Serve with extra lime wedges for squeezing over the top.
Save to Pinterest A single serving of two tostadas provides 440 calories and 12g of protein, making this a balanced and vibrant meal that is as nutritious as it is delicious.
Recipe FAQs
- → Can I make the sweet potatoes ahead of time?
Yes, roast the sweet potatoes up to 2 days in advance and store them in the refrigerator. Reheat at 350°F for about 10 minutes before assembling the tostadas.
- → What can I use instead of feta cheese?
Cotija cheese works perfectly for authentic Mexican flavor, or try queso fresco for a milder taste. For a dairy-free version, use cashew-based cheese or simply omit it entirely.
- → How do I keep tostada shells crispy?
Serve immediately after assembling. If prepping ahead, keep components separate and store shells in an airtight container. Warm shells at 350°F for 3-4 minutes before topping.
- → Can I use fresh corn instead of frozen?
Absolutely. Cut kernels from 2 ears of fresh corn and sauté with the beans. Fresh corn adds wonderful sweetness and crunch to the filling.
- → How do I make this vegan?
Simply omit the feta or replace it with dairy-free cheese. The rest of the ingredients are naturally plant-based, making this an easy vegan-friendly meal.
- → What other toppings work well?
Fresh salsa, pico de gallo, pickled red onions, radish slices, or a dollop of sour cream all complement these flavors beautifully. Add jalapeños for extra heat.