Crisp tostadas loaded with smoky sweet potatoes, lime-kissed black beans, corn, creamy avocado, and crumbled feta. A vibrant meal.
# Components:
→ Vegetables & Legumes
01 - 1 large sweet potato, peeled and diced into 1/2-inch cubes
02 - 1 can (15 oz) black beans, rinsed and drained
03 - 1/2 cup corn, frozen or canned, drained
04 - 1/4 cup chopped fresh cilantro
05 - 1 ripe avocado, sliced
→ Seasonings & Oils
06 - 2 tablespoons olive oil
07 - 1 teaspoon ground cumin
08 - 1 teaspoon smoked paprika
09 - Salt and freshly ground black pepper to taste
10 - 1 tablespoon fresh lime juice
→ Base & Toppings
11 - 8 tostada shells (gluten-free if needed)
12 - 1/2 cup crumbled feta cheese or dairy-free alternative
13 - Hot sauce for serving (optional)
# Directions:
01 - Preheat your oven to 425°F and position a rack in the center.
02 - Place the diced sweet potato in a large mixing bowl. Add olive oil, cumin, smoked paprika, salt, and pepper. Toss thoroughly until all pieces are evenly coated with the spice mixture.
03 - Spread the seasoned sweet potatoes in a single layer on a rimmed baking sheet. Roast for 25-30 minutes, stirring halfway through cooking, until tender and lightly caramelized at the edges.
04 - While sweet potatoes roast, heat a medium saucepan over medium heat. Add the rinsed black beans and corn, stirring occasionally until warmed through, about 4-5 minutes.
05 - Remove the saucepan from heat. Stir in the chopped cilantro and fresh lime juice. Taste and adjust seasoning with additional salt and pepper as needed.
06 - Layer each tostada shell with a generous spoonful of the warm black bean and corn mixture. Arrange roasted sweet potato cubes on top of the beans.
07 - Top each tostada with sliced avocado and sprinkle with crumbled feta cheese or dairy-free alternative.
08 - Serve immediately while components are still warm, passing hot sauce at the table for those who prefer extra heat.
