Black Bean & Sweet Potato Tostadas Recipe
Black Bean & Sweet Potato Tostadas Recipe photo by Taste of Home
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Black Bean & Sweet Potato Tostadas Recipe

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These spicy, veggie-packed tostadas won over my meat-loving husband. To make them even faster, shop for baked tostada shells. —Lauren Delaney Wallace, Le Mars, Iowa
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 1 medium sweet potato, peeled and cut into 1/2-in. cubes
  • 1/4 cup fat-free mayonnaise
  • 2 teaspoons lime juice
  • 1 to 3 teaspoons minced chipotle pepper in adobo sauce
  • 2 teaspoons olive oil
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1-1/2 teaspoons ground cumin
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 1 can (15 ounces) black beans, rinsed and drained
  • 8 corn tortillas (6 inches)
  • Cooking spray
  • 1 cup shredded Monterey Jack cheese
  • Shredded lettuce, optional

Nutritional Facts

2 tostadas: 407 calories, 15g fat (6g saturated fat), 27mg cholesterol, 676mg sodium, 54g carbohydrate (8g sugars, 10g fiber), 16g protein.


  1. Preheat broiler. Place sweet potato in a microwave-safe bowl; microwave, covered, on high until tender, 2-3 minutes. For sauce, mix mayonnaise, lime juice and chipotle pepper.
  2. In a large saucepan, heat oil over medium heat; saute onion until tender, 3-4 minutes. Add garlic and seasonings; cook and stir 1 minute. Stir in beans; heat through. Stir in potato; keep warm.
  3. In two batches, spritz both sides of tortillas with cooking spray and place on a baking sheet; broil 4-5 in. from heat until crisp and lightly browned, about 1 minute per side. Sprinkle immediately with cheese. To serve, top tortillas with sauce, bean mixture and, if desired, lettuce. Yield: 4 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Black Bean & Sweet Potato Tostadas in Simple & Delicious October/November 2016

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