Pin The first time I made these tostadas, my kitchen smelled like smoke and success in equal measure. I had accidentally set the sweet potatoes a tad too close to the broiler, creating these incredible charred edges that everyone ended up fighting over. Now I deliberately aim for that caramelized perfection every single time.
My friend Sarah stumbled into my apartment one Tuesday night, exhausted and hungry, and left twenty minutes later declaring these the best vegetarian dinner shed ever eaten. Shes not even vegetarian. Thats the kind of convert this recipe makes without even trying.
Ingredients
- 1 large sweet potato: Pick one that feels heavy for its size and has smooth, unblemished skin for the sweetest result
- 2 tablespoons olive oil: This helps those spices cling and creates that gorgeous caramelization we're after
- 1 teaspoon smoked paprika: The secret ingredient that makes people think you spent hours over a smoker
- 1 can black beans: Rinse them really well to remove the canned taste and prevent mushiness
- 1/2 cup corn: Fresh off the cob in summer, frozen works perfectly fine when winter has other plans
- 1 lime: Room temperature limes yield way more juice, and you'll want every drop
- 8 tostada shells: Make your own by frying corn tortillas if you're feeling ambitious
- 1 avocado: The perfect creamy counterpoint to all those crispy, smoky elements
- 1/2 cup crumbled feta: Skip this for vegan, but the salty tang really ties everything together
Instructions
- Get your oven going:
- Crank it to 425°F because high heat is what transforms sweet potato into candy
- Season those potatoes:
- Toss the diced sweet potato with olive oil, cumin, smoked paprika, salt and pepper until every piece is coated
- Roast until golden:
- Spread on a baking sheet and roast for 25 to 30 minutes, flipping halfway until edges are caramelized and tender
- Warm the beans:
- While the potatoes roast, heat black beans and corn in a saucepan over medium heat for about 5 minutes
- Add the brightness:
- Remove from heat and stir in chopped cilantro and lime juice, then season to taste
- Build your masterpiece:
- Layer each tostada shell with the bean mixture, top with roasted sweet potato, avocado and feta
- Finish with heat:
- Serve immediately with hot sauce on the side for anyone who likes to live dangerously
Pin These have become my go-to for feeding a crowd because everyone can customize their own toppings. Watching friends pile theirs high with different combinations has become part of the fun.
Making Ahead Your Way
The roasted sweet potatoes and bean mixture both keep beautifully in the fridge for three days. I actually think the flavors develop overnight, making this perfect for meal prep or stress-free entertaining.
Perfecting That Crunch
Store-bought tostada shells are convenient, but making your own is embarrassingly simple. Just fry corn tortillas in hot oil until golden and let drain on paper towels for restaurant-quality results.
Topping Ideas Beyond the Basics
Once you have the foundation down, these tostadas become a canvas for whatever sounds good. Some of my favorite additions have come from just opening the fridge and seeing what's there.
- Quick pickled red onions add a bright punch that cuts through the richness
- A dollop of Greek yogurt or sour cream makes everything more luxurious
- Fresh salsa or pico de gallo takes these over the top when tomatoes are in season
Pin These tostadas have saved more weeknight dinners than I can count, and somehow they never feel like a compromise.
Recipe Questions
- → Can I make these tostadas vegan?
Absolutely! This dish is easily adaptable for a vegan diet. Simply omit the crumbled feta cheese or substitute it with a dairy-free cheese alternative. The rest of the ingredients are plant-based.
- → What if I don't have store-bought tostada shells?
No problem! You can easily make your own. Simply bake or fry corn tortillas until they are crisp. This also allows you to control the oil and ensure they are gluten-free if needed.
- → Can I prepare any parts of this dish in advance?
Yes, many components can be prepped ahead. The sweet potatoes can be roasted and stored, and the black bean and corn mixture can be warmed and kept in the refrigerator. Assemble the tostadas just before serving to keep the shells crisp.
- → How can I add a bit more spice or heat to these tostadas?
For a kick, consider adding some finely diced jalapeño to the black bean mixture as it warms. You can also drizzle your favorite hot sauce over the finished tostadas, or even mix a pinch of cayenne pepper into the sweet potato seasoning.
- → Are there any alternative toppings that would complement these flavors?
Certainly! Fresh salsa or pico de gallo would add a burst of freshness. A dollop of plain Greek yogurt or sour cream (or a dairy-free alternative) could offer a creamy contrast. Crushed red pepper flakes for extra heat, or even a sprinkle of toasted pumpkin seeds for crunch.