Black Bean and Sweet Potato Tostadas
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Unrated
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Course
Main Course
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Cuisine
Vegetarian, Vegan, gluten-free
Black Bean and Sweet Potato Tostadas
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One of our favorite quick and easy weeknight meals!
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Ingredients
- 2 sweet potato washed, peeled, and cut into small cubes, large
- olive oil drizzle of
- salt to taste
- black pepper to taste
- 4 corn tortillas we used Tortilla Land
- 1 black beans rinsed and drained, canned
- 1/2 red onion diced
- 1/2 cup cilantro chopped
- 1 avocado diced
- 1 lime cut into wedges
- cheese optional, shredded
- salsa optional, or hot sauce
Instructions
- Preheat oven to 400 degrees F. Place sweet potato cubes on a large baking sheet. Lightly drizzle with olive oil and toss. Season with salt and pepper. Roast in the oven for 40-45 minutes or until sweet potatoes are soft and tender. Stir a couple of times while they are roasting.
- In a non-stick skillet, heat corn tortillas over medium-high heat. When tortillas start to bubble up, flip and heat the other side until golden brown, about 30 seconds for each side. Place tortillas on a baking sheet and lightly spray with cooking spray. Place under a hot broiler for about 2 minutes. Remove from oven and turn over tortillas. Place tortillas back under the broiler for another two minutes.
- Heat black beans over the stove or in the microwave. Top tortillas with beans, sweet potatoes, onion, cilantro, lime juice, and any other toppings you desire. Serve warm.
- *Note-these are a little messy, we just pick them up and eat them with our hands:)
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