Description
Delicious tostadas topped with roasted sweet potatoes and creamy black beans, offering a nutritious punch perfect for any occasion.
Ingredients
Scale
- Tostada shells
- 2 medium sweet potatoes (peeled and diced)
- 1 can black beans (rinsed and drained)
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh toppings (such as avocado, salsa, cilantro, lime)
Instructions
- Preheat the oven to 425°F (220°C).
- Toss the diced sweet potatoes with olive oil, cumin, chili powder, salt, and pepper until well-coated.
- Spread the seasoned sweet potatoes evenly on a baking sheet and roast for about 25-30 minutes, stirring halfway through.
- Prepare the tostada shells according to package instructions.
- Add the black beans to a small pot and heat gently over low heat until warmed through.
- Layer each tostada shell with roasted sweet potatoes, followed by black beans, and your choice of fresh toppings.
- Serve immediately and enjoy!
Notes
Feel free to experiment with toppings and alternative ingredients.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tostada
- Calories: 220
- Sugar: 4g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg
Keywords: tostadas, sweet potatoes, black beans, vegan, Mexican cuisine