Go Back
Two sweet potato black bean tostadas with red cabbage, lime crema and cilantro

Sweet Potato Black Bean Tostadas

Crisp corn tostadas with roasted sweet potato, warm black beans, shredded cabbage and a tangy lime-yogurt crema.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings (2 tostadas each)

Ingredients
  

Roasted sweet potato

  • 1 1/4 lb sweet potato 565 g; peeled and cut into 1/2-inch cubes
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin divided: 1/2 teaspoon for potato and 1/2 teaspoon for beans
  • 3/4 teaspoon fine salt divided: 1/2 teaspoon for potato and 1/4 teaspoon for beans

Beans and tostadas

  • 2 15-ounce cans black beans drained and rinsed; about 3 cups
  • 3 tablespoons water for warming beans
  • 8 ready-to-eat corn tostada shells about 6 inches across
  • 2 cups finely shredded red cabbage
  • 2 tablespoons chopped cilantro

Lime crema

  • 1/2 cup plain Greek yogurt 120 g
  • 2 tablespoons fresh lime juice divided: 1 tablespoon for crema and 1 tablespoon for beans
  • 1 tablespoon water for thinning crema, plus a little more only if needed
  • 1 lime cut into wedges, for serving

Instructions
 

Method

  • Heat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment. Toss the sweet potato cubes with the olive oil, smoked paprika, 1/2 teaspoon cumin and 1/2 teaspoon salt. Spread in one layer, leaving a little room between the cubes.
  • Roast for 25–30 minutes, turning once at about 15 minutes. Check that a fork passes easily through a cube and several edges have browned. If your cubes are larger or crowded, continue until tender rather than relying only on the clock.
  • During the final 10 minutes of roasting, combine the drained black beans, 3 tablespoons water, remaining 1/2 teaspoon cumin and remaining 1/4 teaspoon salt in a saucepan over medium heat. Warm for 5–7 minutes, stirring, until hot throughout. Mash about one quarter of the beans with a fork so the filling will cling to the shells. Stir in 1 tablespoon lime juice. Add a small splash of water if the beans dry out.
  • Stir the yogurt with the remaining 1 tablespoon lime juice and 1 tablespoon water until smooth and spoonable. Add only enough additional water to make a thick drizzle. Keep refrigerated until assembly.
  • Set out the eight ready-to-eat tostada shells. Divide the warm beans among them, then add the roasted sweet potato and cabbage. Drizzle with crema and scatter over the chopped cilantro. Serve two tostadas per person with lime wedges. Keep the components separate until serving so the shells stay crisp.

Notes

Yield: 8 tostadas, 4 servings. Ready-to-eat tostada shells are already crisp; this recipe does not start with soft tortillas. Times are approximate; roast potato until fork-tender. Refrigerate potato, beans, cabbage and crema separately within 2 hours, or within 1 hour above 90°F (32°C). Keep at 40°F (4°C) or below and use cooked leftovers within 3–4 days. Keep shells dry according to package directions. Reheat potato and beans to 165°F (74°C); add cold toppings only after reheating.