Sweet Potato Black Bean Tostadas

Sweet potato black bean tostadas layered with creamy avocado, salsa, feta, and lime. A quick, satisfying vegetarian meal with roasted vegetables.

Prep: 15 min · Cook: 25 min · Yield: 4 · Method: Oven

Ingredients

• 1 pound sweet potato
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 0.75 teaspoon kosher salt
• 2 15-ounce cans black beans
• 8 tostada shells
• 1 large avocado
• 1 cup salsa
• 0.5 cup feta cheese
• 1 lime

Cooking instructions

1. Heat the oven to 425°F. Peel and dice the sweet potato into 1/2-inch cubes. Toss it with the olive oil, cumin, and 1/2 teaspoon salt on a rimmed baking sheet. (about 5 min) — 425°F
2. Roast the sweet potato for 20 to 25 minutes, stirring once, until tender and lightly browned. (about 25 min) — 425°F
3. While the sweet potato roasts, drain and rinse the black beans. Warm them in a saucepan over medium-low heat with the remaining 1/4 teaspoon salt for 5 minutes, stirring occasionally. (about 5 min) — Medium-low
4. Arrange the tostada shells on a baking sheet and warm them in the oven for 3 minutes until crisp and heated through. (about 3 min) — 425°F
5. Spread the warm beans over the tostadas. Top with roasted sweet potato, diced avocado, salsa, and feta. Squeeze lime over each tostada and serve immediately. (about 3 min)