Tostadas with Sweet Potatoes and Black Beans
A delicious and healthy meal featuring crispy tostada shells topped with roasted sweet potatoes, black beans, sliced avocado, and fresh cilantro.
Ingredients
Main Ingredients
- 1 can black beans, rinsed and drained
- 1 large sweet potato, peeled and diced
- 2 tablespoons olive oil Can substitute with avocado or coconut oil
- 1 teaspoon cumin
- to taste Salt and pepper
- 8 pieces corn tostada shells Check for gluten-free options
- 1 medium avocado, sliced
- for garnish Fresh cilantro
- for serving Lime wedges
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Toss the diced sweet potato with olive oil, cumin, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, or until tender.
- Meanwhile, heat the black beans in a small saucepan over medium heat until warmed through.
Assembly
- Place a generous amount of black beans on each tostada shell.
- Top with roasted sweet potatoes, sliced avocado, and sprinkle with fresh cilantro.
- Serve with lime wedges for squeezing over the tostadas.
Notes
For the best taste, serve immediately after assembly. Store leftovers in separate containers to maintain crispness.