Black Bean Sweet Potato Tostadas

# What You'll Need:

→ 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 fresh cilantro, chopped

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

12 - 1/2 cup crumbled feta cheese, optional or dairy-free alternative

13 - Hot sauce for serving, optional

# Directions:

01 - Preheat oven to 425°F

02 - In a mixing bowl, toss 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 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, stirring occasionally for 4-5 minutes until warmed through

05 - Remove saucepan from heat. Stir in chopped cilantro and lime juice. Season with salt and pepper to taste

06 - Layer each tostada shell with a generous spoonful of black bean-corn mixture, then top with roasted sweet potato cubes

07 - Add sliced avocado and sprinkle with feta cheese if using

08 - Serve immediately with hot sauce on the side if desired

# Expert Suggestions:

01 -

Every bite has contrast: crisp shell, creamy avocado, caramelized sweet potato, and tangy lime-soaked beans.
You can prep everything in advance and let people build their own, which means no last-minute panic.

02 -

Do not skip rinsing the black beans, the canned liquid makes the whole mixture taste dull and salty in the wrong way.
If you crowd the sweet potato on the baking sheet, it will steam instead of caramelize, and you will miss out on those crispy, smoky edges.

03 -