Chile Spiced Sweet Potato and Black Bean Tostadas

Chile Spiced Sweet Potato and Black Bean Tostadas | Fork Knife Swoon

Do you have plans for Cinco de Mayo? With the Honey still out of town, it’s looking like a fiesta for one at the Swoon homestead this year. Perhaps I’ll dress the pup in a sombrero and make it a date!

As a native of Southern California, I grew up eating a lot of authentic Mexican food. Those dishes remain a big inspiration in the Swoon Kitchen, and I almost never need an excuse to whip up a spicy south-of-the-border-inspired recipe. I kicked off the Cinco de Mayo festivities early with these little veggie tostadas. Smokey, chile-spiced sweet potatoes combine with black beans and fresh chilies atop a crispy corn tortilla for a delicious vegetarian dish that’s perfect for one – or a party.

Check back this week for more Cinco de Mayo recipes and inspiration!

Chile Spiced Sweet Potato and Black Bean Tostadas | Fork Knife Swoon

Chile Spiced Sweet Potato and Black Bean Tostadas

  • Author: Fork Knife Swoon
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 8 Tostadas 1x


Chile-spiced Sweet Potatoes and Black Beans combine in these delicious, vegetarian Tostadas.



  • 8 6-inch corn tortillas
  • vegetable oil, for frying the tortillas
  • 3 cups sweet potatoes, cut into 1/2-inch chunks
  • 12 tbsp olive oil
  • 11/2 tsp Mexican-style ground chili powder
  • 1 tsp ground paprika
  • 1 tsp ground cumin
  • 1 tsp kosher salt
  • 1/2 tsp freshly-ground black pepper
  • 11/2 cups canned black beans
  • 3/4 cup cotijo or queso fresco cheese
  • optional garnishes: fresh chile slices, red onion slices, avocado chunks, sprigs of fresh cilantro, lime wedges


  1. Preheat the oven to 400 degrees. In a mixing bowl, toss the sweet potato pieces with the olive oil then spread out onto a sheet pan and sprinkle with the spices. Bake for 25-35 minutes, stirring occasionally, until golden brown and just fork-tender.
  2. Meanwhile, warm the beans in a small saucepan over medium heat. Heat the vegetable oil in a medium skillet over medium-high heat until just shimmering. Carefully add the tortillas to the oil, one at a time, and cook for a minute or two until golden and crispy. Remove with tongs and set aside to cool on a platter lined with paper towels.
  3. When the sweet potatoes are cooked, layer the sweet potatoes and black beans on the tostada bottoms, dividing evenly, and top with the cheese and desired garnishes. Serve immediately.


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April 30, 2013

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  • Reply
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  • Reply
    Taste Tested: Pinterest Recipes | a southern mile
    June 23, 2013 at 10:35 am

    […] Spicy Sweet Potato and Black Bean and Avocado Tacos :  I served them on a whole wheat tortilla and didn’t add cheese but did add the lime. I really liked this one because it’s great for Meatless Mondays and combines superfood and is super filling. Served with mexican spiced brown rice and more avocado. (I have to phonetically sound out how to spell avocado every time. Anyone else have this problem?) […]

  • Reply
    Hari Chandana
    May 7, 2013 at 12:10 am

    Sounds absolutely interesting.. thanks for the recipe.. Love it 🙂

    • Reply
      May 8, 2013 at 7:58 pm

      Thanks, Hari! I hope you try them!

  • Reply
    Gwen @SimplyHealthyFamily
    May 3, 2013 at 8:06 pm

    I plan on hanging out in our back yard & swimming w the kiddos! 😉
    Love the flavor combo in theses tacos!

    • Reply
      May 3, 2013 at 8:39 pm

      Sounds like a perfect afternoon!