Lately, I’ve been trying to think of some more cost effective meals to throw into my weekly meal plans. With the amount of fresh produce we eat, our grocery trips get expensive quickly; So, it never hurts to try to think of a few cheaper meals to get through the week. Tostadas are a great option for a budget friendly meal. They’re easy to make and you can use whatever you have in the pantry, making them so flexible and cost efficient. You can also create tostadas with whatever leftovers you have – bbq chicken tostadas… mediterranean tostadas with hummus, olives and feta.. even fruit and whipped cream tostadas!
These sweet potato black bean tostadas have definitely become a favorite of mine! They’re filling, easy to make, and have great flavor! They’re also meat-free making them a perfect option for vegan or vegetarian eaters. The fact that there is no meat in this recipe also makes it a very budget friendly meal. After all, sweet potatoes and black beans are far less expensive than chicken or pork. I think I’ll continue to eat a few meatless meals throughout the week to change up my diet and save a bit of money and I can guarantee these sweet potato black bean tostadas will always be on the top of my list!
Sweet Potato Black Bean Tostadas
Ingredients
- 1 lb sweet potato peeled and cubed
- 1 cup black beans cooked (if from a can, rinse and drain), divided
- 1 tsp cumin
- 1/2 tsp cinnamon
- 1/2 tsp chili powder
- 6 corn tortillas
- 1 tbsp avocado oil
- 1/2 cup diced red or white onion
- 1 red bell pepper diced
- 1 medium avocado
- 1/4 cup lime juice
- 1/4 cup avocado oil
Instructions
- Add cubed sweet potato to a medium pot and cover with water. Bring pot to a boil over medium high heat. Cook for 15-20 minutes, until sweet potatoes are soft. Drain pot of water. Let cool for 5-10 minutes..
- In a food processor, combine warm sweet potato, 1/2 cup of the black beans, chili powder, cumin, and cinnamon and process until combined. Transfer to a bowl until ready to use.
- In a food processor or high powered blender, combine avocado, lime juice and 1/4 cup of the avocado oil. Process until smooth. Add any additional avocado oil until you reach your desired consistency.
- Preheat oven to 350F. Brush both sides of the tortillas with the tablespoon of avocado oil. Bake for 10-12 minutes, flipping half way through, until the tortillas are crunchy and slightly golden brown.
- Top tortillas with sweet potato mixture. Sprinkle with remaining black beans, onion and bell pepper. Spoon a dollop of avocado cream on top of the tostada.
- Serve immediately.
Nutrition
Lori says
August 6, 2015 at 7:26 amThese look amazing!!
adashofmegnut says
August 6, 2015 at 9:00 amThanks so much Lori!
sararosie says
August 6, 2015 at 8:11 amI can’t wait to make these. I’m going to be honest – I have never used avocado oil with anything I’ve made. Is it fairly comparable to olive oil in consistency?
Megan says
August 6, 2015 at 8:12 amYes! They’re practically the same just slightly different flavor. I should probably update the recipe to include olive oil too because you can totally use that! My stomach just has issues with olive oil so I tend to go for avocado oil.
martindalek2 says
August 6, 2015 at 9:03 amYum! Love it! So I’ll share my favorite thing to taco-fy with you (spaghetti squash!) I love it wrapped up in enchiladas. I’ve never tried to take sweet potato this route though, excited to give it a go!
Megan says
August 12, 2015 at 8:20 amOhhh I will definitely need to try the spaghetti squash enchiladas… That sounds absolutely divine!!
Hil says
August 6, 2015 at 9:14 amI love tostadas and avocados. I have to try these and see if my toddler would eat them, she loves beans and we are vegetarian so this would be a hit with the adults for sure!
Megan says
August 12, 2015 at 8:20 amThanks Hil! I hope your toddler like them!
Lindsey @ Butter & Type says
August 6, 2015 at 9:16 amThese look delicious, Megan! And I LOVE the new look!
Megan says
August 12, 2015 at 8:19 amThanks so much Lindsey! I appreciate all the advice you gave me!
mbzinteriors says
August 6, 2015 at 12:14 pmheaven! I’m making these this weekend.
Megan says
August 12, 2015 at 8:19 amYay! Let me know how you like them 🙂
Kara says
August 6, 2015 at 1:45 pmgreat pictures! these look yummy 🙂
Xo,
Kara
Megan says
August 12, 2015 at 8:19 amThanks so much Kara!
rosetintedtraveler says
August 6, 2015 at 4:15 pmNever thought of using sweet potato with Mexican fare. This sounds delicious! Will try it soon!
Horace Williams Jr says
August 6, 2015 at 4:23 pmLove both and black beans! I will have to try this out on my family…. looks yummy!
Megan says
August 12, 2015 at 8:19 amThanks Horace! Let me know how the family likes them 🙂
Debbie says
August 6, 2015 at 8:37 pmPerfect dish for my meatless Friday…thanks for sharing recipe!
Megan says
August 12, 2015 at 8:18 amThanks Debbie!!
204 Park says
August 27, 2015 at 10:40 amThese look delicious! I just printed this off to try this week because I have all of these ingredients and I’m always looking for meatless meal ideas! So glad I found your blog through facebook 🙂