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Black Bean and Sweet Potato Tostadas! Seasoned black beans piled high with roasted sweet potatoes, covered with avocado creme. Vegan & GlutenFree | www.delishknowledge.com

Black Bean and Sweet Potato Tostadas

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 4 people 1x
  • Category: main, dinner, entree
  • Cuisine: mexica

Description

Black Bean and Sweet Potato Tostadas! Seasoned black beans piled high with roasted sweet potatoes, covered with avocado creme. Vegan & GlutenFree.


  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 4 people 1x
  • Category: main, dinner, entree
  • Cuisine: mexica
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 4 people 1x
  • Category: main, dinner, entree
  • Cuisine: mexica
Scale

Ingredients

Avocado Cream Sauce:

  • 1/2 cup raw, unsalted, cashews, soaked for at least 1 hour*
  • 1/2 cup water
  • juice of 1 lime
  • 1 avocado
  • 1 jalapeno, seeded and sliced

    Black Bean and Sweet Potato filling:

  • 2 cups cubed sweet potatoes (about two small potatoes)
  • 1/2 cup diced red onion
  • 1 tablespoon olive oil
  • 12 teaspoons chili powder
  • 1/2 teaspoon cumin powder
  • 1/4 teaspoon salt (may need more/less depending on what beans you use)
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 lime, juiced
  • 2 teaspoons maple syrup
  • 1/4 cup minced cilantro
  • 8 Corn tortillas

Instructions

  1. Preheat oven to 425˚ degrees F.
  2. Place all ingredients for the creme sauce in a blender and puree until creamy and smooth. Depending on the strength of your blender, you may need to add a tablespoon or two of water to ensure creaminess. Taste and season as needed with salt/pepper.
  3. Toss sweet potato with onion, olive oil, chili pepper, 1/2 teaspoon cumin, and salt. Spread in a single layer on a baking sheet. Roast for 20-25 minutes or until potatoes are tender and beginning to brown.
  4. In a small sauce pan, combine black beans, lime juice, honey, and 1/2 teaspoon cumin. Cook over medium-low until warmed through. Remove from heat and stir in the cilantro.
  5. Set aside.
  6. Place the tortillas on a sheet tray and lightly spray with oil. Toast until crispy then divide black bean mixture evenly. Top with roasted sweet potatoes and finish with a drizzle of avocado creme sauce. Serve with a sprinkle of cilantro, if desired.

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