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Black Bean & Sweet Potato Tostadas

These spicy veggie-packed tostadas won over my meat-loving husband. To make them even faster, shop for baked tostada shells. —Lauren Delaney-Wallace, Glen Carbon, Illinois
  • 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


  • 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.
  • 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 sweet potato; keep warm.
  • 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.
Nutrition Facts
2 tostadas: 407 calories, 15g fat (6g saturated fat), 27mg cholesterol, 676mg sodium, 54g carbohydrate (8g sugars, 10g fiber), 16g protein.
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