Roasted Sweet Potato Tostadas
Roasted Sweet Potato Tostadas are the ultimate weeknight comfort meal! These hearty tostadas are quick to make and loaded with savory flavors!
Servings 8 tostadas
Calories 239kcal
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.
Notes
Recipe adapted from Destination Delish
Nutrition
Serving: 1tostada | Calories: 239kcal | Carbohydrates: 31g | Protein: 8g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 7mg | Sodium: 501mg | Potassium: 492mg | Fiber: 8g | Sugar: 2g | Vitamin A: 4929IU | Vitamin C: 6mg | Calcium: 110mg | Iron: 2mg
