Roasted Sweet Potato Tostadas are the ultimate weeknight comfort meal! These hearty tostadas are quick to make and loaded with savory flavors!
Kick boring weeknight meals to the curb and enjoy easy-to-make, wildly flavorful Roasted Sweet Potato Tostadas that come together in only 40 minutes! Filling and comforting roasted sweet potatoes, black beans, spices, and crispy tortillas topped with yummy favorites like creamy avocadoes, cheese, and salsa make a quick meal everyone raves about!
Sweet & Savory
Roasted sweet potatoes have such an amazingly comforting flavor and texture, and I am so glad my kids love them now so we can enjoy them more often! Roasted Sweet Potato Tostadas are one of our favorite go-to weeknight meals. It’s a cinch to toss seasoned sweet potatoes in the oven and cook savory black beans while those are roasting. When those two main parts are done, we pile everything on a delicious tortilla, sprinkle on our favorite toppings, and enjoy a great dinner!
Once you fall in love with this hearty combo you have to make these amazing Sweet Potato and Black Bean Quesadillas and incredible Black Bean and Sweet Potato Enchiladas!
Other Recipes to Serve with Roasted Sweet Potato Tostadas
- No matter what you’re serving, everyone loves a mouthwatering side of Sweet Potato Wedges with Honey Lime Dip!
- A delicious appetizer of Mango Black Bean Salsa is another wonderful combination of sweet and savory, and it’s the perfect snack with salty tortilla chips!
Ingredients
Roasted Sweet Potatoes: For these tostadas, you will need cubed medium-sized sweet potatoes, olive oil, chili powder, and salt.
Black Beans: For this dish, drain and rinse a can of black beans. To season the beans, add a little water, minced garlic, and ground cumin.
Tortillas: Pick up a package of white or yellow corn tortillas. You will also need a little olive oil to toast the tortillas.
Toppings: Top the tostadas with sliced avocado, sliced scallions, your favorite salsa, and shredded cheddar cheese.
How to Make Roasted Sweet Potato Tostadas
STEP ONE: Preheat the oven to 450 degrees F. In a large bowl, toss the cubed sweet potatoes, olive oil, chili powder, and salt. Space the seasoned sweet potatoes on a baking sheet, giving them room to roast, and bake for 10-15 minutes until tender and golden.
STEP TWO: While the sweet potatoes are roasting, add the black beans, water, garlic, and cumin to a small saucepan and simmer until the water is reduced by half. Take the pot off the heat and smash the black beans with a potato smasher until they become a paste.
STEP THREE: Once the sweet potatoes are out of the oven, arrange the tortillas on a sheet pan and brush them with oil. Bake the tortillas at 450 degrees for 10 minutes, flipping halfway through.
STEP FOUR: Remove the tortillas from the oven, top each tortilla with black beans and cheese, and return the tostadas to the oven for a few minutes, allowing the cheese to melt.
STEP FIVE: Remove the pan from the oven and top the tostadas with roasted sweet potatoes, avocado slices, salsa, and scallions, and serve immediately.
Tips for Success
- The black beans need to simmer and thicken to create a spreadable paste, but they shouldn’t be dry, so add a little water when mashing if necessary. The beans should have a texture similar to that of refried beans.
- If you love your food with a spicy kick, top your tostadas with hot salsa or add a little chipotle in adobo sauce to your black beans. You can also sprinkle a little chipotle powder over the sweet potatoes before roasting. Chipotle is a popular flavor to pair with sweet potatoes because the smokiness of the chipotle is fantastic, along with its sweetness.
- Store leftovers in separate containers to prevent the tostadas from getting soggy. The leftovers will keep for up to three days.
Why are tostadas so hard to eat?
The easy answer as to why tostadas are so hard to eat is that it’s hard not to pile all your favorite toppings on a tostada! The higher the toppings, the more likely portions will fall off, but there are two things you can try to make it easier. If you want to eat your tostada like a pizza, try reducing the amount of toppings you put on. You can still add all your favorite items, but try adding a little less. The second suggestion is to load the tostada and use a fork and knife to eat it! Also, having a few extra tortillas on the table makes it easy to eat up all the toppings that fell off while enjoying the tostadas.
Why are roasted sweet potatoes not crispy?
Sweet potatoes can be tricky to crisp because they have a higher sugar content than other potatoes. The higher amount of sugar helps the sweet potatoes to caramelize, so they don’t always get perfectly crispy. When roasting sweet potatoes, leave space between them so that steam doesn’t get trapped, making them softer. Cut the sweet potatoes roughly the same size so they cook evenly, rather than mixing soft potatoes and overdone potatoes. Also, oven temps can vary, so it’s okay to leave sweet potatoes in the oven a little longer if you need to or pull them out sooner if your oven runs hot.
More Sweet Potato Dishes to Love
- Sweet Potato Tots
- Sweet Potato Burrito Bowls
- Sweet Potato Casserole
- Baked Sweet Potatoes
- Turkey and Sweet Potato Shepherds Pie
*This post originally posted on 12/30/2015.
Ingredients
Roasted Sweet Potatoes
- 2 cups sweet potatoes peeled and cut into 1/2-inch cubes
- 1 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon chili powder
Black Beans
- 15 ounces canned black beans drained and rinsed
- ½ cup water
- 1 clove garlic minced
- ¼ teaspoon ground cumin
Tostadas
- 8 small corn tortillas
- 1 tablespoon olive oil
- ½ cup cheddar cheese shredded
- ⅓ cup salsa
- 1 avocado pitted and sliced
- 2 green onions chopped
Instructions
- Preheat the oven to 450 degrees F.
- In a large bowl, toss together sweet potato cubes, olive oil, salt, and chili powder. Transfer to a baking sheet and spread out in an even layer. Roast for 10-15 minutes or until tender and slightly golden. Remove from the oven.
- While the potatoes cook, add the black beans, water, garlic, and cumin to a small saucepan. Simmer over medium heat until the water is reduced by half. Remove from the heat and smash into a paste using a potato masher.
- Meanwhile, lightly brush the tortillas with olive oil. Place them on a cookie sheet and bake at 450 degrees F for 10 minutes or until crispy, flipping once. Remove from the oven.
- Top crispy tortillas with a heaping tablespoon of smashed black beans and some cheese. Return the tortillas to the oven for a few minutes, or until the cheese is melted.
- Remove from oven and add roasted sweet potatoes, salsa, avocado, and green onion on top. Serve warm.
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