Black Bean & Sweet Potato Tostadas
If there’s one thing I love it’s easy meals, but they also need lots of flavor. That’s where these black bean and sweet potato tostadas come in! I’ve been craving cozier flavors and I think this recipe is a good introduction to fall with the sweet potatoes and seasonings. If you want to add meat to this you could definitely make a ground beef mixture with taco seasoning and layer right on, but I kept my version vegetarian friendly.
Tostadas are really easy to make and you can get creative with the toppings. I used super simple ingredients - a base of mashed black beans, topped with sweet potatoes that were sautéed with Mexican style seasonings such as cumin, paprika, and garlic powder, but the best part (in my opinion) is the homemade jalapeño cilantro sauce that’s drizzled on top. I originally made it for my buffalo chicken tacos a few months back and now I can’t get enough of it.
Making the tostada shell itself is actually really easy! You just need corn tortillas and a little bit of olive oil. You’ll heat the oven, lightly brush the shells with oil, and then bake - it really is as simple as that. Find the video for this recipe here.
Black Bean & Sweet Potato Tostadas
Ingredients
- 6 corn tortillas
- 1 medium size sweet potato
- 1 tsp. cumin
- 1/2 tsp. paprika
- 1/2 tsp. garlic powder
- 1/4 tsp. coriander
- Dash of salt and pepper
- 2 tbsp. olive oil + more for brushing on tortillas
- 1 can black beans
- Shredded cheddar cheese
- 1 jalapeño
- 1/2 cup plain Greek yogurt
- 1/4 cup fresh cilantro
- Juice of 1/2 lime
- Pinch of salt
Instructions
- Preheat oven to 400°. Lightly brush the tortillas on each side with a little bit of olive oil. Bake for 6 minutes, flip, and bake for 6 more. Set aside for later use.
- Chop sweet potato into small cubes. It takes a little extra time to cut them smaller but it will help them cook faster and make them crispy on the outside while keeping them soft on the inside.
- Heat 2 tbsp. olive oil in a skillet over medium high heat. Place sweet potato, cumin, paprika, garlic, coriander, and salt and pepper in the skillet. Mix well and let sauté for 20 minutes, stirring every few minutes.
- While the sweet potatoes are cooking heat the can of black beans in a small pot on the stovetop. Once they are heated, drain them, and then transfer them to a small bowl and mash with a fork. You don't want them completely mashed but enough that you can use them as a spread on the tostada.
- For the crema: If you have a gas oven you can roast the jalapeño right on the stove top. If you do not, place the jalapeño on a pan and broil it. Either way, turn until the jalapeño is roasted on each side. Immediately transfer to a container that you can seal for 10 minutes to let it keep cooking. When it’s done, peel the skin off the jalapeño and cut in half. Deseed it and place in a blender with the rest of the ingredients. Blend until smooth.
- Finally, assemble the tostadas! Spread the black beans on the crisped tortillas, add sweet potatoes, cheese, and jalapeño cilantro crema. Enjoy!
