Description
Crispy tostadas topped with roasted sweet potatoes, black beans, and fresh garnishes, offering a delightful combination of flavors.
Ingredients
Scale
- Tostada shells (store-bought or homemade)
- 2 medium sweet potatoes, peeled and diced
- 1 can black beans, rinsed and drained
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh toppings (such as avocado, cilantro, diced tomatoes, or lettuce)
Instructions
- Preheat your oven to 425°F (220°C) and let it warm up while you prep the ingredients.
- Toss the sweet potatoes with olive oil, chili powder, cumin, salt, and pepper, mixing well until every piece is coated.
- Roast the sweet potatoes on a baking sheet for 20-25 minutes, or until golden brown and tender, tossing halfway through.
- Prepare the tostada shells according to package instructions or crisp them in the oven for homemade shells.
- Assemble the tostadas with a tostada shell, layering generously with black beans, roasted sweet potatoes, and fresh toppings.
- Serve immediately for optimal crunch and flavor.
Notes
For a make-ahead option, roast sweet potatoes in advance and assemble tostadas just before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tostada
- Calories: 220
- Sugar: 5g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg
Keywords: tostadas, sweet potato, black beans, vegetarian, Mexican