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black bean tostada with sweet potato

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!
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 6 tostadas
Course: Main Course
Ingredients Method Notes

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

Method
 

  1. Preheat oven to 425 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. Assemble the tostadas by first dividing the black beans evenly atop each tortilla. Top the black beans with the roasted sweet potatoes.
  6. 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.