These Easy Roasted Sweet Potato and Black Bean Tostadas have quickly become a favorite for weeknight dinners over the last few months. It’s minimal in prep, delicious, and holds well for leftovers the next few days.
Easy Roasted Sweet Potato and Black Bean Tostadas: Behind the Recipe
As far as the sweet potatoes go, it’s pretty much just roasted sweet potatoes. Nothing too crazy here, just some taco seasoning to bring in some flavor. My personal favorite is the mild one by Siete. I’ve also used Trader Joe’s Everything but the Elote when I’ve run out of taco seasoning and it works great! To get that perfect browning, I do two things: 1) I use parchment paper (also makes for easy clean up!) and 2) I place it on the bottom rack.
The black beans are equally simple and are also quite forgiving. I’ve done a number of substitutes depending on what I have on hand (like a fresh diced bell pepper instead of a green chile). If I can, I trick to stick to this recipe because I think the combination of ingredients make the beans flavorful. They don’t need too long on the stovetop to meld together, but if you can, a solid 10-15 minutes is best. While the majority of water will evaporate out, it helps this process and is also the way I tell it’s ready to go (when most of the water has evaporated).
Easy Roasted Sweet Potato and Black Bean Tostadas: Making the Tostadas
While I’ve served these roasted sweet potatoes and black beans in a variety of ways- burrito bowls, quesadillas, tacos- these tostadas are my personal favorite. There’s just something about a crispy tortilla. The method below uses siete almond flour tortillas, so if you’re using other types of tortillas, I recommend testing out one to monitor the time needed in the oven to crisp and lightly brown. I’ve tried with it other types and have found that each type is a bit different. Sometimes I”ll sprinkle a bit of cheese on top so it melts into the tortilla.
How to Reheat for Leftovers
Often times I’ll mix it up and add in the leftover sweet potatoes and black beans into grain or burrito bowls, salads, etc. If preparing the exact same meal, I’ll reheat everything in the oven. I crisp up the tortilla slightly for about 5 minutes, add the black beans and sweet potatoes on top, and then continue to bake until warm.
Other Recipe Recommendations
If you like this recipe, here are a few others I think you’ll like: Grilled Salmon Corn & Avocado Tacos, Shrimp Gochujang Tacos with Mango Radish Slaw, Weeknight Adobo Green Bean & Mushroom Tacos.
Easy Roasted Sweet Potato and Black Bean Tostadas
- 2-3 medium/large sweet potatoes, diced (about 1.5 pounds)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon siete mild taco seasoning
- salt, to taste
- 1 tablespoon extra virgin olive oil
- 1/2 white or vidalia onion, diced
- 2 garlic cloves, crushed
- 1 tablespoon tomato paste
- 1-2 tablespoons adobo sauce
- 1 teaspoon diamond kosher salt (if using any other salt, use half the amount)
- 2 cans low sodium black beans, rinsed and drained
- 1 cup water
- 1 can diced green chiles
- 8 siete almond flour tortillas, (2/person)
- 2 avocados, sliced
- 2 scallions or cilantro, chopped
- optiona: cotija cheese
- Preheat oven to 425. Place sweet potatoes on a parchment-lined baking sheet. Drizzle on oil, taco seasoning, and salt. Toss to combine and spread out evenly onto a baking sheet. If it is too crowded or sweet potatoes stack, use another baking sheet.
- Roast until browned, about 25 minutes. Toss halfway through.
- Heat a medium saucepan over low to medium heat. Add in oil and onion. Saute until onion is lightly browned. Add in garlic and continue to saute another minute or two.
- Add in tomato paste and adobo sauce. Saute an additional minute or two. Season with salt.
- Add in black beans, water, and diced green chiles. Bring to a boil and then reduce to a simmer. Simmer until thick and most of the water has evaporated, about 15-20 minutes. Set aside.
Tostadas & Assembly
- Preheat oven to 400 degrees.
- Create a small foil tent for each tortilla and drape tortilla over tent (face-side down). Place tortillas onto baking sheet and bake on center rack until light brown and crispy, about 5-7 minutes.Optional: Before baking. flip tent over (so they are facing in the way you will eventually eat them) and sprinkle a bit of shredded cheese on each tortilla.
- Assemble tacos. Add toppings including avocado, cotija cheese, scallions and cilantro.