Spicy Sweet Potato and Black Bean Tostadas

Name: Spicy Sweet Potato and Black Bean Tostadas
Prep time: 30 min
Total time: 60 min
Ingredients: 8 corn tortillas; 3 tablespoons olive oil, divided; 1.5 pounds sweet potatoes, peeled, cut into 1 ½-inch pieces; Salt and pepper; 1 teaspoon chili powder; 1 can (15.5 ounces) black beans, rinsed and drained; 1 clove garlic, peeled and finely chopped; 0.5 small red onion, minced; 1 avocado, halved, pitted, peeled, thinly sliced; 1 lime, cut into wedges; Cilantro leaves and pickled jalapenos, for serving

3.0

(34)

3 Reviews

By

Martha Stewart Test Kitchen

Updated on March 14, 2018

Prep Time:

30 mins

Total Time:

1 hrs

Servings:

4

Ingredients

8 corn tortillas
3 tablespoons olive oil, divided
1 ½ pounds sweet potatoes, peeled, cut into 1 ½-inch pieces
Salt and pepper
1 teaspoon chili powder
1 can (15.5 ounces) black beans, rinsed and drained
1 clove garlic, peeled and finely chopped
½ small red onion, minced
1 avocado, halved, pitted, peeled, thinly sliced
1 lime, cut into wedges
Cilantro leaves and pickled jalapenos, for serving

Directions

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.

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