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 vega.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Servings: 8 servings
- 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
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.