Black Bean and Sweet Potato Tostadas
A vibrant and wholesome meal combining sweet potatoes and black beans, topped with your choice of delicious toppings.
Ingredients
Main Ingredients
- 2 medium sweet potatoes Peeled and diced
- 1 can black beans Rinsed and drained
- 4 pieces tortillas Use gluten-free if necessary
- 2 tablespoons olive oil For tossing sweet potatoes
Spices and Seasonings
- 1 teaspoon cumin Adds depth of flavor
- 1 teaspoon chili powder For a bit of heat
- 1 teaspoon salt To taste
- 1 teaspoon pepper To taste
Toppings
- toppings of choice (e.g., avocado, salsa, cilantro) Customize based on your preference
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Peel and dice the sweet potatoes. Toss them with olive oil, cumin, chili powder, salt, and pepper.
- Spread the sweet potatoes on a baking sheet and roast for 25-30 minutes, or until tender while stirring halfway through.
Cooking
- While the sweet potatoes are roasting, heat the black beans in a saucepan and season with salt and pepper.
- In a separate pan, warm the tortillas until crispy.
Assembly
- Assemble the tostadas by spreading black beans on the tortillas, topping them with roasted sweet potatoes, and adding your choice of additional toppings.
- Serve immediately and enjoy!
Notes
If you have leftovers, store them in an airtight container in the refrigerator for about 2-3 days. You can freeze the roasted sweet potatoes and black beans separately.