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Black Bean and Sweet Potato Tostadas

One of our favorite quick and easy weeknight meals!
Prep Time10 mins
Cook Time50 mins
Total Time1 hr


  • 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:)