Vibrant tostadas featuring smoky sweet potatoes, zesty black beans, and creamy avocado, perfect for a satisfying, easy meal.
# What you'll need:
→ Vegetables & Legumes
01 - 1 large sweet potato, peeled and cut into 1/2-inch cubes
02 - 1 can (15 oz) black beans, rinsed and drained
03 - 1/2 cup corn kernels, frozen or canned
04 - 1/4 cup fresh cilantro, chopped
05 - 1 ripe avocado, sliced
→ Seasonings & Oils
06 - 2 tbsp olive oil
07 - 1 tsp ground cumin
08 - 1 tsp smoked paprika
09 - Salt and freshly ground black pepper to taste
10 - 1 tbsp fresh lime juice
→ Base & Toppings
11 - 8 tostada shells
12 - 1/2 cup crumbled feta cheese
13 - Hot sauce for serving
# Method:
01 - Preheat oven to 425°F and position rack in center position.
02 - Place diced sweet potato in large mixing bowl. Drizzle with olive oil, then add cumin, smoked paprika, salt, and pepper. Toss until potatoes are evenly coated with spices.
03 - Spread seasoned sweet potatoes in single layer on rimmed baking sheet. Roast 25-30 minutes, stirring halfway through cooking, until tender and edges are caramelized.
04 - While potatoes roast, heat medium saucepan over medium heat. Add black beans and corn. Cook 4-5 minutes, stirring occasionally, until heated through.
05 - Remove saucepan from heat. Stir in chopped cilantro and lime juice. Taste and adjust seasoning with additional salt and pepper as needed.
06 - Spread generous layer of black bean mixture on each tostada shell. Top with roasted sweet potato cubes, arranging evenly across surface.
07 - Arrange sliced avocado over sweet potato layer. Sprinkle with crumbled feta cheese. Serve immediately with hot sauce on the side.
