Black Bean Tostadas with Sweet Potatoes
Black bean and sweet potato tostadas are the perfect weeknight vegetarian meal for taco lovers. They come together quickly with just a few whole food ingredients. Don't forget to top them with my pink pickled onions. Yum!
Ingredients
- 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
Optional toppings
- Pickled onions
- Goat cheese or feta
- Fresh cilantro
Instructions
- 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.
Notes
I like to use a canned cooking spray such as avocado or olive oil. It works perfectly for lightly spraying the tortillas for optimal oven toasting.