Save The first time I made these tostadas, it was a Tuesday night and I was craving something that felt like a treat but used ingredients I already had in the pantry. The sweet potatoes were sitting on the counter, looking a bit sad and forgotten, until I decided to roast them with that smoky paprika blend that makes everything taste better. My roommate walked in midway through roasting and immediately asked what smelled so incredible, that perfect balance of earthy sweetness and warm spices filling our tiny apartment.
Last summer, I served these at a casual dinner party when my friend mentioned she was vegetarian and I panicked about having something substantial. Everyone ended up hovering around the platter, building their own tostadas and chatting about toppings like it was an interactive dinner experience. The best part was watching my meat-loving brother go back for thirds, completely forgetting he hadnt even missed the usual protein.
Ingredients
- Sweet potato: Pick one that feels heavy for its size, and cut the pieces roughly the same size so they roast evenly without some ending up raw while others burn
- Black beans: Rinse them really well and pat them dry if you have time, otherwise the bean mixture can get a bit watery on the tostada
- Smoked paprika: This is the secret ingredient that makes the roasted potatoes taste like they came from a restaurant kitchen
- Lime juice: Squeeze it fresh right before serving, that acid is what cuts through the richness and makes everything pop
- Tostada shells: Store-bought works perfectly, but if you want to make your own, just fry corn tortillas in hot oil until they are crispy and golden
Instructions
- Roast the sweet potatoes:
- Toss the diced sweet potato with olive oil, cumin, smoked paprika, salt, and pepper until every piece is coated, then spread them on a baking sheet in a single layer so they can get properly caramelized and golden.
- Warm the beans and corn:
- While the oven works its magic, combine the black beans and corn in a saucepan over medium heat, stirring occasionally until everything is warmed through and fragrant.
- Add the finishing touches:
- Remove the pan from heat and stir in the chopped cilantro and lime juice, then taste and adjust the seasoning with more salt or pepper if needed.
- Build your tostadas:
- Layer each crispy shell with a generous spoonful of the bean mixture, arrange the roasted sweet potato cubes on top, then finish with sliced avocado and a sprinkling of crumbled feta.
Save These tostadas have become my go-to when I want to feed a crowd without spending hours in the kitchen. There is something so satisfying about watching people customize their plates, adding extra hot sauce or piling on more avocado, everyone finding their perfect bite combination.
Make It Your Own
I have found that the bean mixture is incredibly forgiving and flexible. Sometimes I will add diced red bell pepper for extra color and sweetness, or toss in some pickled red onions for a tangy crunch that cuts through the creamy elements.
Serving Suggestions
A simple green salad dressed with lime vinaigrette makes the perfect side, adding freshness without competing with the bold flavors of the tostadas. If you are feeling extra, a pitcher of homemade agua fresca or some cold Mexican beer takes the whole meal to another level.
Storage and Make-Ahead Tips
The roasted sweet potatoes actually reheat beautifully in a skillet or the air fryer, getting those crispy edges back. You can also prep the bean mixture up to three days ahead and keep it in the refrigerator, just give it a good stir and maybe a splash more lime juice before serving.
- Keep the sliced avocado from turning brown by storing it with the pit and a squeeze of lime
- If you have leftover tostada shells, seal them in an airtight bag to maintain their crunch
- The feta cheese can be crumbled ahead and kept in a small container ready to sprinkle
Save Hope these tostadas bring as much joy to your table as they have to mine over the years. Happy cooking.
Recipe Guide
- → Can I make these tostadas vegan?
Yes, easily. Simply omit the crumbled feta cheese or substitute it with a dairy-free alternative to make these tostadas suitable for a vegan diet. The rest of the ingredients are plant-based.
- → What can I use if I don't have tostada shells?
If you don't have store-bought tostada shells, you can bake or fry corn tortillas until crisp. Alternatively, serve the sweet potato and bean mixture over warm tortillas as soft tacos or even a bed of rice for a bowl meal.
- → How can I add more spice to this dish?
For extra heat, consider adding finely diced jalapeño to the black bean and corn mixture when warming it through. A dash of your favorite hot sauce at serving time is also a great option.
- → Can I prepare any components ahead of time?
Absolutely. The roasted sweet potatoes can be cooked and stored in the refrigerator for up to 3 days. The black bean and corn mixture can also be prepared in advance. Assemble the tostadas just before serving to keep the shells crisp.
- → What are some alternative toppings?
Beyond avocado and feta, consider adding fresh salsa, pico de gallo, a dollop of Greek yogurt or sour cream, pickled red onions, or even a sprinkle of toasted pumpkin seeds for extra crunch.