Sweet Potato Black Bean Tostadas

ByMegan Posted on Last updated on

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Sweet potato black bean tostadas make a great appetizer or even main course. Creamy sweet potatoes and black beans top crunchy corn tortillas. Gluten-free, dairy-free and vegan. 
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A plate of sweet potato tostadas topped with avocado cream, red onions, black beans and red bell peppers. 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! 
 A stack of two sweet potato black bean tostadas on a plate topped with red bell pepper, red onion and avocado cream.

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!

An overhread view of two plates with sweet potato black bean tostadas on them topped with avocado cream, red bell pepper, and onions.

Sweet Potato Black Bean Tostadas

Sweet potato black bean tostadas make a great appetizer or even main course. Creamy sweet potatoes and black beans top crunchy corn tortillas. Gluten-free, dairy-free and vegan. 
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Course: Appetizer, Main Course
Cuisine: American, Mexican
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 8 servings
Calories: 247kcal
Author: Megan

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

Calories: 247kcal | Carbohydrates: 30g | Protein: 4g | Fat: 13g | Saturated Fat: 1g | Sodium: 46mg | Potassium: 484mg | Fiber: 7g | Sugar: 3g | Vitamin A: 8595IU | Vitamin C: 25.9mg | Calcium: 48mg | Iron: 1.4mg
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I'm Megan: a gluten-free food blogger from Chicago and lover of all things food, showing you gluten-free can be easy and delicious, too. Let's make gluten-free stress free together!

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20 Comments

  2. I 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?

    Reply

    1. Yes! 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.

      Reply

  3. Yum! 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!

    Reply

  4. I 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!

    Reply

  8. Never thought of using sweet potato with Mexican fare. This sounds delicious! Will try it soon!

    Reply

  11. These 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 🙂

    Reply

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