Crisp tostadas featuring smoky sweet potatoes, zesty black beans, and creamy avocado, perfect for a quick and satisfying meal.
# Ingredients:
→ Vegetables & Legumes
01 - 1 large sweet potato, peeled and diced
02 - 1 can (15 oz) black beans, rinsed and drained
03 - 1/2 cup corn (frozen or canned)
04 - 1/4 cup chopped fresh cilantro
05 - 1 avocado, sliced
→ Seasonings & Oils
06 - 2 tablespoons olive oil
07 - 1 teaspoon ground cumin
08 - 1 teaspoon smoked paprika
09 - Salt and black pepper, to taste
10 - 1 lime, juiced
→ Base & Toppings
11 - 8 tostada shells (store-bought or homemade, gluten-free if needed)
12 - 1/2 cup crumbled feta cheese (optional, or use dairy-free cheese)
13 - Hot sauce, for serving (optional)
# Directions:
01 - Preheat oven to 425°F.
02 - In a mixing bowl, toss the diced sweet potato with olive oil, cumin, smoked paprika, salt, and pepper until evenly coated.
03 - Spread sweet potato cubes in a single layer on a baking sheet. Roast for 25-30 minutes, stirring halfway through, until tender and caramelized.
04 - While sweet potato roasts, heat a medium saucepan over medium heat. Add black beans and corn. Warm through, stirring occasionally, about 4-5 minutes.
05 - Remove saucepan from heat. Stir in chopped cilantro and lime juice. Season with salt and pepper to taste.
06 - To assemble, layer each tostada shell with a generous spoonful of the black bean-corn mixture, then top with roasted sweet potato cubes.
07 - Add sliced avocado and sprinkle with feta cheese (if using). Serve immediately, with hot sauce on the side if desired.
