Enjoy crisp tostadas piled high with smoky sweet potatoes, zesty black beans, and creamy avocado, finished with feta. A vibrant, 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
# Directions:
01 - Preheat oven to 425°F for roasting the sweet potatoes.
02 - In a mixing bowl, toss diced sweet potato with olive oil, cumin, smoked paprika, salt, and pepper until evenly coated.
03 - Spread sweet potato cubes in a single layer on a baking sheet. Roast for 25–30 minutes, stirring halfway through, until tender and caramelized.
04 - While sweet potato roasts, heat a medium saucepan over medium heat. Add black beans and corn. Warm through, stirring occasionally, about 4–5 minutes.
05 - Remove saucepan from heat. Stir in chopped cilantro and lime juice. Season with salt and pepper to taste.
06 - Layer each tostada shell with a generous spoonful of the black bean–corn mixture, then top with roasted sweet potato cubes.
07 - Add sliced avocado and sprinkle with feta cheese if using.
08 - Serve immediately, with hot sauce on the side if desired.
