Black Bean and Sweet Potato Tostadas

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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 any work.

We love making these tostadas because they are so easy and so delicious! Our entire family loves them!

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!

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Black Bean and Sweet Potato Tostadas

One of our favorite quick and easy weeknight meals!
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  • 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


  • 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.
  • 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.
  • 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:)

Have you tried this recipe?

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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

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I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. I didn’t know I could find fresh tortillas in the refrigerator section. Now I’m going to hunt them down. When you have great tortillas, you don’t need much to make a fantastic meal. I would make burritos or quesadillas with slow-cooked pinto beans and fresh tomatoes and cheese. Yum.

  2. Tostadas somehow seem so much more fun than tacos or enchiladas. Maybe it’s because you can see all of the delicious toppings at once! Love the sweet potato black bean idea!

  3. wow they look great! We’re just coming into mango season here (in Australia) so I’ll be trying your mango version very soon! In fact, I cooked a heap of black beans over the weekend and have half a mango in the fridge. And some poached chicken breast. Seems I know what lunch will be! I also love the idea of cook yourself tortillas – we don’t get many varieties here and what we have leaves a bit to be desired compared to the variety in the US.

  4. I would make THESE! I recently made black bean and chicken tostadas with goat cheese that we loved…now I want to try this version!

  5. I have got to incorporate more sweet potatoes into my cooking. I love them, they are so versatile, and super healthy. This is a great way to use them in an interesting way!

  6. Roasted sweet potatoes are one of my favorite ingredients, and black beans are a close second (try Emeril’s recipe when you start with dried beans…) This looks delicious!

  7. I have been trying to find these uncooked corn tortillas. I live in the Salt Lake area. Where were you able to find these?

  8. I spread greek yogurt on mine before the toppings….kind of keeps everything on better & tricks you into thinking you’re eating sour cream! delish recipe…& sooo easy I can make it quickly after a workout.

  9. Hubby and I loved these — I’d never had sweet potatoes with black beans, but what a great combo! I’ll be trying many more of your recipes!

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  11. These look yummy. I’m making them this weekend. Thanks for the idea! If I won, I’d probably make fish tacos… They are my favourite.

  12. This was a success!  Made it to take my bike ride.  Being “car free” & vegan, all things like this keep me going.  

  13. I made these tonight with a just a couple changes since I don’t care for red onions and cilantro. They turned out amazing, though! I must admit I was skeptical, but I am excited to make them more often. Thank you, thank you!!

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