Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450 degrees with racks in middle and bottom positions. On a rimmed baking sheet, lightly brush corn tortillas on both sides with 2 teaspoons olive oil. Bake on middle rack until golden and crisp, flipping halfway through, 10 to 12 minutes. On a separate rimmed baking sheet, toss sweet potatoes with 2 tablespoons oil. Season with salt and pepper and sprinkle with chili powder. Roast on bottom rack until tender and golden, flipping halfway through, about 30 minutes.

  • Meanwhile, in a small saucepot, heat remaining teaspoon of oil over medium. Add garlic and cook until fragrant, about 1 minute. Add beans and 1/2 cup water, bring to a simmer and cook until liquid is reduced by half, about 3 minutes. Remove from heat and lightly mash beans with a fork. Spread beans on tostadas, top with sweet potato, jalapenos, onion, and avocado. Serve with lime wedges.

Reviews (3)

34 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 11
  • 2 star values: 11
  • 1 star values: 3
Rating: 4 stars
Easy, tasty and healthy.
Rating: 5 stars
Delicious and simple! Great flavors abound in this recipe. The only addition I added was a minced jalapeno sauteed with the garlic for the bean mixture. Served with cubed avocado, lime juice, fat free Greek yogurt and hot sauce. Yum!
Rating: Unrated
Delicious recipe. All week the vegetarian recipes have been wonderful. This one was really quick and easy to make. I added a layer of arugula on top. Everybody loved them.