Sweet Potato and Black Bean Tostadas

Sweet Potato and Black Bean Tostadas

Sweet Potato and Black Bean Tostadas

For this meat lover, feeling satisfied after a vegetarian meal was almost unheard of. Until enough friends invited me to vegan restaurants, and I loved the food. Since the quarantine, I’ve gotten creative with my recipes, and tried beyond beef for the first time. I was inspired to make this recipe partly because I can rarely find meat. Also because I don’t like to waste anything. I try to find ways to use what I have in my refrigerator whether it’s leftovers, food that’s expiring soon, or just running low on groceries.

Because I didn’t have any meat defrosted I decided to make this delicious sweet potato and black bean homemade tostada recipe for two! Two because I wanted enough to snack on later. 🙂 Whether you are vegan, vegetarian, or love meat, this recipe is sure to satisfy! It’s not Gracias Madre, but it’s my version of a 5 star veggie Mexican dinning experience at home. I made every ingredient from scratch which took roughly 25 minutes to cook and prepare. To expedite the time you can buy premade dressing, tostadas, etc. Add a margarita and you are ready for Sunday funday!



2 grain-free tortillas

3 tablespoons olive oil, divided

½ organic sweet potato

½ recipe of Homemade Black Beans or ½ can of rinsed and drained black beans

1 clove garlic, grated

¼ teaspoon cumin

½ cup water


Pickled onions


shredded spinach or lettuce

Vegan coijta cheese

Creamy avocado cilantro dressing or hot sauce

1. Preheat the oven to 400°F.

2. Using 1 tablespoon of olive oil, brush both sides of each tortilla and lay flat on a baking sheet or baking tray. Sprinkle with a dab of salt (go lightly because you can always add more when finished). Bake tortillas until crispy and golden brown, about 10-15 minutes. Set aside.

3. Peel the sweet potato, cut into 1-inch cubed pieces. Toss in a bowl with a light olive oil and a pinch of salt. Place on a baking sheet. Roast in the oven for about 20 minutes, or until brown.

4. In a small pan, heat one tablespoon of olive oil over medium heat. Add garlic and cumin then sauté. Add the beans and water. You can use a potato masher to smash the beans into a creamy consistency, or a blender. If using a blender or food processor be sure to cool down first so the heat doesn’t create pressure on the lid. You will need to reheat before serving.

5. To assemble the tostadas, spread half the bean mixture over each tortilla. Top with the sweet potatoes, shredded spinach (or lettuce), pickled onions, cilantro and vegan coijta cheese. You can add avocado if you want. Serve with cilantro dressing or hot sauce.

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