Crisp tostadas loaded with smoky sweet potatoes, zesty black beans, corn, and creamy avocado. A vibrant and satisfying dish.
# Components:
→ Vegetables & Legumes
01 - 1 large sweet potato, peeled and diced
02 - 1 can (15 oz) black beans, rinsed and drained
03 - 1/2 cup corn, frozen or canned
04 - 1/4 cup chopped fresh cilantro
05 - 1 avocado, sliced
→ Seasonings & Oils
06 - 2 tablespoons olive oil
07 - 1 teaspoon ground cumin
08 - 1 teaspoon smoked paprika
09 - Salt and black pepper, to taste
10 - 1 lime, juiced
→ Base & Toppings
11 - 8 tostada shells, store-bought or homemade
12 - 1/2 cup crumbled feta cheese, optional
13 - Hot sauce, for serving, optional
# Method:
01 - Set oven to 425°F and position rack in the center.
02 - Combine diced sweet potato with olive oil, cumin, smoked paprika, salt, and pepper in a mixing bowl. Toss until thoroughly coated.
03 - Arrange seasoned sweet potatoes in a single layer on a baking sheet. Roast for 25-30 minutes, stirring halfway through, until tender and caramelized.
04 - Heat a medium saucepan over medium heat. Add black beans and corn. Cook, stirring occasionally, for 4-5 minutes until warmed through.
05 - Remove from heat. Stir in chopped cilantro and lime juice. Adjust seasoning with salt and pepper to taste.
06 - Layer each tostada shell with a generous spoonful of the bean-corn mixture, followed by roasted sweet potato cubes.
07 - Top with sliced avocado and sprinkle with feta cheese if desired. Serve immediately with hot sauce on the side.
