Roasted sweet potato & black bean tostada
Recipe type: Lunch, Dinner, Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 5
Sweet potatoes and black beans make the most amazing combination!
  • Roasted sweet potatoes
  • 1 can black beans
  • ¼ cup sweet onion, minced
  • 1 Tbsp olive oil
  • ½ tsp cumin
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • corn tortillas
  • 1 avocado, diced
  • onion, diced
  • tomato, diced
  • cheese, shredded
  • lettuce, shredded
  • sour cream
  • salsa
  • hot sauce
  1. Roast sweet potatoes with olive oil, sea salt and pepper at 425 for 30-40 minutes.
  2. In large skillet, add onion and cook till softened. Add in can of black beans (drained and rinsed). Stir in cumin, garlic power and onion powder. Cook for 10-15 minutes until you achieve desired consistency.
  3. While beans are cooking, prep all toppings.
  4. I use frozen organic corn tortillas from Whole Foods. I pop them in my toaster oven till hard and crispy. You can also crisp them up in the oven or fry them up in a little bit of oil in a skillet.
  5. Spread tostada with black beans and top with roasted sweet potatoes. Add on desired toppings.
Recipe by Creative Kitchen at