Fact: If I see pickled onions on a restaurant menu, chances are that will be the deciding factor when it comes time to order. With a touch of sweetness and brine, pickled onions finish a dish perfectly in my opinion. These black bean tostadas are no exception. The best part about these is that they come together with just a few whole food ingredients. These tostadas are definitely here to stay for Taco Tuesday.
A tostada is a dish consisting of a toasted tortilla as the base, topped with various toppings similar to what you would find in a taco. So if you love tacos then you will be a fan of tostadas. Typically in a tostada there is a base of smashed beans and cheese, followed by shredded lettuce, salsa and then some sort of meat. Here I share a recipe for vegetarian tostadas consisting of a base of cumin-spiced black beans topped with roasted sweet potato, pickled onions and goat cheese. Believe me when I say that these are loaded with texture and flavor.
One of the reasons why I love this dish so much is that it only requires a few simple, whole food ingredients.
Sweet potato- Sweet potatoes pair so well with black beans. Butternut squash also work well if you prefer.
Oil- I like to use coconut oil in this recipe because I like the flavor it adds to the sweet potatoes and it pairs well with the other ingredients. Olive oil or avocado oil work just fine though too.
Black Beans- I use canned that have been rinsed and drained.
Cumin- Cumin imparts a warm, earthy flavor to the black beans. If you want to add more spice to the black beans add a bit of smoked paprika (about 1/4-1/2 teaspoon).
Lime juice- Fresh juice from a lime brings brightness and zing to the black beans.
Corn Tortillas- I prefer 100% corn tortillas in this recipe, not only for the flavor but for how well they crisp up during baking. You could use flour but they won’t toast as well in my opinion.
How to make black bean tostadas
Roast the sweet potatoes
Preheat the oven to 425 degrees. Toss the cubed sweet potatoes with the melted coconut oil and season with salt and pepper. Roast in the oven for 20-25 minutes until cooked through and easily pierced with a fork.
Cook the beans
While the potatoes roast, prepare the beans. First, pour the beans with their juice into a medium saucepan. Add the cumin and lime juice. Then bring to a boil, lower heat and simmer over medium-low heat until almost all of the liquid has been absorbed. Set aside.
Toast the tortillas
Lay the six corn tortillas on a baking sheet. Lightly brush or spritz both sides of the tortillas with avocado or olive oil. Bake in a preheated 425 degree oven for 3-4 minutes per side until crisp.
Assemble the tostadas
Top each toasted tortilla with an even amount of black beans followed by an even amount of sweet potatoes. Finish the tostadas with pink pickled onions. Other recommended toppings include fresh cilantro, corn, feta and avocado.
Tostadas are best enjoyed immediately after cooking. If however, there are leftovers, I recommend storing the tostada components separately. The sweet potatoes and black beans will last for up to 5 days in the refrigerator in an airtight container. Store the tostadas in a ziploc bag or similar at room temperature for up to 5 days.
Black Bean Tostadas with Sweet Potatoes
- 2 medium sweet potatoes peeled and chopped in 1/2 inch pieces
- 1 Tbsp coconut oil
- 1/2 tsp salt
- 1 can of black beans
- 1 tsp of cumin
- juice of half a lime
- 6 6- inch corn tortillas
- Pickled onions
- Goat cheese or feta
- Fresh cilantro
- Preheat oven to 425 degrees.
- Toss the sweet potatoes with the coconut oil and spread in a single layer on a baking sheet. Season with salt. Roast for 20-25 minutes until tender. Remove and set aside.
- Pour the beans and their juice into a medium saucepan. Add the cumin and lime juice. Bring to a boil and simmer over medium-low heat until almost all of the liquid has been absorbed. Set aside.
- Place the tortillas on a baking sheet. Spritz or brush with a bit of oil (see note) on both sides. Bake in the preheated oven for 4 minutes, flip and bake another 3 minutes until crisp. You can bake these during the final minutes of roasting the potatoes.
- Assemble the tostadas by first dividing the black beans evenly atop each tortilla. Top the black beans with the roasted sweet potatoes.
- Top with fresh cilantro, goat cheese and pickled onions.