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!

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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

Description

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


Ingredients

Scale
  • 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

Instructions

  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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6 Comments

  1. 7.12.13
    elm327 said:

    Hi, its nice piece of writing on the topic of media print, we all be aware of media is a enormous source of information.

  2. 5.7.13

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

    • 5.8.13
      Laura said:

      Thanks, Hari! I hope you try them!

  3. 5.3.13

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

    • 5.3.13
      Laura said:

      Sounds like a perfect afternoon!

Hi! I'm Laura, the food-obsessed cook, writer, and photographer behind Fork Knife Swoon, where you'll find mostly sweet, seasonal recipes and stories from my Northern Virginia kitchen.

All photography and content copyright Laura Bolton ©2021, and may not be used without permission.