Two Peas and Their Pod

Black Bean and Sweet Potato Tostadas

Black Bean and Sweet Potato Tostadas

This week I made black bean and sweet potato tostadas for dinner and used fresh corn tortillas from Tortilla Land. They taste just like homemade fresh tortillas, without all of the work. We haven’t had too many recipe flops, but when were newlyweds we tried to make homemade tortillas and talk about a disaster. They were horrible, we couldn’t even eat them. The tortillas were too thick, dry, and just gross. We haven’t tried making them since. Instead, we like to buy fresh tortillas from a local Mexican store or use Tortilla Land’s fresh tortillas.

Tostadas are one of our favorite week night meals. We love making black bean and mango tostadas during the hot, summer months, but now we are craving fall foods. We decided to create a new tostada recipe for fall. We replaced the mangoes with roasted sweet potatoes. I thought I might miss the mangoes, but nope-not even for a second. The roasted sweet potatoes were the perfect addition to our fall tostadas.

While the sweet potatoes were roasting in the oven, we cooked up some fresh tortillas. Tortilla Land tortillas are sold uncooked in the refrigerator section at the store. I love that there are no preservatives, lard, trans fat, or cholesterol involved. All you have to do is heat them up for about 60 seconds and you have hot, fresh, taste like homemade tortillas. I love watching them bubble up-that is the best part:) We slipped our tortillas under the broiler for a couple of minutes to crisp them up-which made them the perfect base for our black bean sweet potato tostadas.

We garnished the tostadas with our favorite toppings-cilantro, red onion, avocado, and a squeeze of fresh lime. Josh also added cheese and hot sauce to his. Feel free to add whatever toppings you like. These black bean and sweet potato tostadas are the perfect quick and easy meal for fall. Make them this weekend-the black beans and bright orange sweet potatoes make them the perfect meal for Halloween!

Giveaway: If you would like to win a package of fresh Tortilla Land tortillas, please leave a comment on this post, letting us know what you would make with your tortillas. You have until October 31st, at 8:00 p.m. MST, to enter. We will announce the winner on Monday.

To find Tortilla Land tortillas near you, visit their site.

Black Bean and Sweet Potato Tostadas

Yield: Serves 4


2 large sweet potatoes, washed, peeled, and cut into small cubes
Drizzle of olive oil
Salt and pepper, to taste
4 corn tortillas (we used Tortilla Land)
1 can black beans, rinsed and drained
1/2 red onion, diced
1/2 cup chopped cilantro
1 avocado, diced
1 lime, cut into wedges
Shredded cheese (optional)
Salsa or hot sauce (optional)


1. Preheat oven to 400 degrees F. Place sweet potato cubes on a large baking sheet. Lightly drizzle with olive oil and toss. Season with salt and pepper. Roast in the oven for 40-45 minutes or until sweet potatoes are soft and tender. Stir a couple of times while they are roasting.

2. In a non-stick skillet, heat corn tortillas over medium-high heat. When tortillas start to bubble up, flip and heat the other side until golden brown, about 30 seconds for each side. Place tortillas on a baking sheet and lightly spray with cooking spray. Place under a hot broiler for about 2 minutes. Remove from oven and turn over tortillas. Place tortillas back under the broiler for another two minutes.

3. Heat black beans over the stove or in the microwave. Top tortillas with beans, sweet potatoes, onion, cilantro, lime juice, and any other toppings you desire. Serve warm.

*Note-these are a little messy, we just pick them up and eat them with our hands:)

If you like these black bean and sweet potato tostadas, you might also like:

Black Bean and Mango Tostadas from Two Peas and Their Pod
Black Bean and Sweet Potato Soup from Two Peas and Their Pod
Shrimp Tostadas with Avocado Salsa from Ecletic Recipes

*Tortilla Land supplied the tortillas for this post and is sponsoring the giveaway. Our opinions are our own.

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79 Responses to “Black Bean and Sweet Potato Tostadas”

  1. Jessica @ How Sweet — October 29, 2010 @ 4:25 am

    This is how I do my tortillas too – no frying and no grease! It’s a simple, healthy way to have them on the weeknights and I love it. This combo looks delish!

  2. Kim — October 29, 2010 @ 4:48 am

    I love trying new things with tortillas but the thing I make most often is black bean quesadillas for my kids. I put black beans, shredded cheese and sometimes even cream cheese in them and brown them up with a little olive oil. I definitely need to make your tostadas. They look amazing!

  3. Amanda — October 29, 2010 @ 6:15 am

    Great job!! These look delicious and I bet TASTE delicious!! Beautiful ingredients as well!

  4. marla {family fresh cooking} — October 29, 2010 @ 6:58 am

    We also love Tortilla Land tortillas over here. These tostadas look awesome! xo

  5. Heather — October 29, 2010 @ 7:05 am

    This looks sooo good! All those vibrant toppings… just, YUM.

  6. Chez Us — October 29, 2010 @ 7:07 am

    I never think of making something as simple as delicious as tostadas for dinner. I had a roommate who use to make a killer pan fried burrito, that was full of fresh ingredients such as your recipe, and I loved it. Thanks for inspiring me …. giving this a whirl next week!

  7. Liz @ Blog is the New Black — October 29, 2010 @ 7:11 am

    Great combo!

  8. Vicki — October 29, 2010 @ 7:19 am

    I want to make my favorite all time dish – Baja fish tacos!!! I can almost taste them now!!!

  9. Amber — October 29, 2010 @ 7:28 am

    I would make your tostadas because they look delish and healthy!

  10. Camille — October 29, 2010 @ 7:44 am

    I would totally make these! My boys love sweet potatoes and black beans! They look amazing!

  11. the urban baker — October 29, 2010 @ 8:06 am

    I love tostadas, especially with a crispy tortilla. Yum! Veggies and crunch…mmmmmm

  12. Pam — October 29, 2010 @ 8:27 am

    I love tostadas! Great combination of flavors and textures… yum!

  13. Deliciously Organic — October 29, 2010 @ 9:20 am

    I’ve been getting way too many sweet potatoes in my CSA box and now I have something new to do with them! These look great and I think my kids are going to love them!

  14. Jeanette — October 29, 2010 @ 9:38 am

    I like huevos rancheros, a corn tortilla spread with refried beans, topped with salsa, sliced of avocado , hot sauce and a runny egg on top

  15. Alison — October 29, 2010 @ 9:47 am

    oh I love tortillas..I would make fish tacos, and nachos and everything delicious and mexican. YUM!

  16. Estela @ Weekly Bite — October 29, 2010 @ 9:51 am

    I love Tortilla Land!! They taste so fresh!

  17. Lori @ RecipeGirl — October 29, 2010 @ 9:54 am

    These tostadas look delicious, and you’ve just given me an idea for dinner tonight!! yay! Can you please share the calories, fat and fiber for one tortilla? Do you still have the packaging?

    • twopeas replied: — October 29th, 2010 @ 11:23 am

      Lori-For 2 Corn Tortillas-120 calories, 1.5g fat, 0 Sat. Fat, 0 Trans Fat, 2g fiber, 3g protein. I hope this helps:)

  18. Jen B. — October 29, 2010 @ 9:56 am

    What a wonderfully delicious recipe that utilizes seasonal vegetables. Comfort food with the freshness of Tortilla Land tortillas–what could be better?!

  19. Kristina — October 29, 2010 @ 10:25 am

    These look fantastic Maria!

  20. Christy Howe — October 29, 2010 @ 10:26 am

    Mmm… – I like to make little mini mexican pizza’s under the broiler. It’s a quick, easy meal for a busy evening.

  21. Megabite — October 29, 2010 @ 11:12 am

    I’m going to make these for dinner tonight. I love that I have the majority of the ingredients on hand! And it’s just so pretty.

  22. Erica — October 29, 2010 @ 11:32 am

    What a great idea and colorful meal! I bet this would be good with butternut squash too. I love Mexican food. Have a great weekend

  23. Mirien — October 29, 2010 @ 12:13 pm

    I’d make shrimp or fish tacos–love those with corn tortillas. And I’ve never heard of Tortilla Land–I’d love to try them!

  24. Heather (Heather's Dish) — October 29, 2010 @ 12:17 pm

    black beans and sweet potatoes are one of the best combos EVER…i love the tostada idea!

  25. Katrina — October 29, 2010 @ 12:21 pm

    This looks freaking fantastic!!

  26. My mother is a vegetarian, and I know she would flip for this recipe – and so would I! Looks delicious. Thank you for sharing this great recipe and lovely, bright photos!

  27. the blissful baker — October 29, 2010 @ 1:31 pm

    i love that there are sweet potatoes in this! yumm, i will definitely keep this recipe in mind

  28. Ivy Morrison — October 29, 2010 @ 2:03 pm

    Either my homemade tacos or my favorite chicken green chile casserole!

  29. Erica Lea — October 29, 2010 @ 2:13 pm

    Those look delicious, Maria! You are making me hungry. :) Those tortillas sound delicious as well.

  30. Jennifer @ Maple n Cornbread — October 29, 2010 @ 2:20 pm

    I wish I was having THIS for dinner!!!!

  31. Katrina — October 29, 2010 @ 2:21 pm

    I SO love sweet potatoes. My husband wouldn’t go for this, but I sure would. If I had those fresh tortillas, I’d probably make fish tacos. I LOVE fish tacos.

  32. Jamie — October 29, 2010 @ 2:46 pm

    Chicken tacos, I am obsessed with them right now!

  33. Lindsay — October 29, 2010 @ 4:38 pm

    I think that I would use the tortillas to make a mexican lasagna!! :)

  34. Megan S — October 29, 2010 @ 5:58 pm

    Yum! I use tortillas for TONS of recipes. But my favorite is probably a cream cheese chicken enchilada dish.

  35. jacquie — October 29, 2010 @ 6:10 pm

    i would make quesadidllas w/ cheese, black beans and rice. yumm.

  36. Kristen — October 29, 2010 @ 6:17 pm

    The first things we would make are fish tacos and achiote-marinated chicken thigh tacos, Yum!

  37. Amanda Richardson — October 29, 2010 @ 6:46 pm

    My favorite thing to make with a tortilla is just to melt some (real) butter over it and roll it up!!

  38. Ashley — October 29, 2010 @ 7:42 pm

    I have developed an obsession with making chilaquiles for breakfast. My favorite sauce is a roasted green tomatillo sauce, but I can’t seem to cut down the spice enough for my hot food challenged boyfriend, so I’m still experimenting with red sauces. When I have the money, I definitely prefer to use the fresher corn tortillas from the local health food store rather than the flaky dry ones the regular store sells. The Tortilla Land ones would definitely be a treat!

  39. Cara — October 29, 2010 @ 8:06 pm

    The tostadas look great – black beans and sweet potatoes are such an amazing combo! We love the sweet potato & black bean burritos from the Moosewood Collection :)

  40. Frieda — October 29, 2010 @ 9:23 pm

    I had no idea that TortillaLand made the corn version! I would love to turn them into some baked chicken tacquitos or make some cheesy enchiladas….drool.

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