Crispy Black Bean & Roasted Sweet Potato Tostadas with Cilantro Crema
These one-pot tostadas feature crispy black beans and sweet roasted potatoes, all topped with a zesty homemade cilantro crema. Perfect for a quick, satisfying weeknight meal packed with flavor and plant-based protein.
- 2 cups sweet potato, diced small
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 1.5 cups black beans, drained and rinsed
- 8 pieces corn tostada shells
- 0.5 cup sour cream
- 0.25 cup fresh cilantro, chopped
- 2 tbsp lime juice
- 1 piece garlic clove, minced
- 0.25 cup red onion, thinly sliced
- 1 cup shredded lettuce
- 0.25 cup crumbled queso fresco (optional)
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Instructions
Preheat oven to 425°F. In a large oven-safe skillet, toss diced sweet potatoes with 1 tbsp olive oil, smoked paprika, cumin, salt, and pepper. Spread in an even layer.
🌡️ 425°FRoast sweet potatoes in the skillet for 12 minutes, stirring once halfway through.
⏱️ 12 minutes 🌡️ 425°FAdd black beans and remaining 1 tbsp olive oil to the skillet. Stir to combine, then roast for another 5 minutes until beans are heated and sweet potatoes are tender.
⏱️ 5 minutes 🌡️ 425°FWhile the skillet is in the oven, blend sour cream, cilantro, lime juice, and minced garlic in a small bowl or food processor to make the cilantro crema.
⏱️ 2 minutesLay tostada shells on plates. Top each with a layer of shredded lettuce, the sweet potato-black bean mixture, red onion, a drizzle of cilantro crema, and queso fresco if using. Serve immediately.
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Nutrition Information
Per serving. Values are approximate and may vary.
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