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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
Course: Appetizer, Main Course
Cuisine: American, Mexican
Servings: 8 servings
Calories: 247kcal
Author: Megan


  • 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.
  • Serve immediately.


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