Most of my favorite recipes on this site are older ones. Not that the new stuff isn’t as good, but after 7 years I’ve accumulated a few recipes that make it into my repeat file. These tostadas are one of those recipes! I first shared this recipe back in 2015. I tested it out on my family, and it was a big hit that ended up being served at a several gatherings afterwards. The problem is that most of my older recipes, even the awesome ones that I love, get overshadowed by newer content, so they don’t get nearly enough reader love. That’s one of the reasons I remake and reshare a dish from time to time, giving the post a little update in the process. I hope a few of you guys find you love these tostadas as much as my family does.
What You’ll Need
Sweet potatoOlive oilChipotle chile powderSalt & pepperOnionGarlicCanned black beansGround cuminAvocadoUnsweetened non-dairy milkFresh cilantroLime juiceTostada shells or corn tortillasLettuce
How to Make Sweet Potato Tostadas
Roast the Sweet Potatoes
This step takes the longest, so start here. You can work on the other components while the sweet potatoes roast. Preheat the oven to 400°F and line a baking sheet with parchment paper. Optionally peel your sweet potatoes (I never bother), or scrub them, then dice them up and spread them on your baking sheet. Drizzle them with olive oil, sprinkle them with chipotle powder and salt, and give them a good toss to distribute the seasonings. Pop them into the oven and bake them until they’re soft on the inside and slightly crispy on the outside.
Cook the Beans
Next, start on your refried black beans. This process will be familiar if you’ve tried my refried pinto beans. First heat up some oil in a skillet, then add the onion. Sweat the onion for about 5 minutes, until it begins to soften up. Now add cumin and garlic. Cook everything for about a minute, until the garlic becomes very fragrant. Stir in the beans and some water. Bring the water up to a simmer and let the beans cook for about 10 minutes, giving them a stir every so often, until they begin to soften up. You can add more water while they cook if it dries up too much. Take the beans off of the burner and mash them with a potato masher. Stir in some lime juice, along with salt and pepper to taste.
Make the Dressing
This part is easy! Grab your ingredients: avocado, non-dairy milk, cilantro, and lime juice. Blend everything until smooth and creamy, then season the mixture with salt to taste. You can also thin it with some extra non-dairy milk if you’d like.
Assemble!
You can use store bought tostadas shells, or make your own by brushing some corn tortillas with oil and baking them until they’re crispy. Either way, slather your shells with some black beans, then sprinkle some shredded lettuce on top, followed by sweet potatoes. Drizzle everything with avocado dressing and dig in!
Are these tostadas gluten-free? They are! Shelf-life and storage: Store tostada shells in a sealed bag at room temperature. Everything else can be stored in sealed containers in the fridge. Sweet potatoes and black beans will last about 3 days. The dressing might start to brown after a day or two, depending on how fresh your avocado was. Whip up a new batch, or store it in the freezer to keep it fresh longer.Are these tostadas spicy? The chipotle chile powder does give them a little kick. For a milder version, substitute some or all of it with smoked paprika.Not into tostadas? Stuff the toppings into a taco shell or burrito instead. Or serve them over greens for a super satisfying salad.
Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!
