black bean and sweet potato tostadas

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Black Bean and Roasted Sweet Potato Tostadas

From the Culinate Kitchen collection by
Serves 4
Prep Time 15 minutes
Cook Time 30 minutes


There is something so pleasing about the combination of earthy black beans and roasted sweet potatoes. Feel free to experiment with the recipe, turning the toppings into taco fillings or substituting goat cheese for the Monterey Jack.


~ Vegetable oil
3 small-to-medium sweet potatoes or yams, peeled and cut into ¼-inch dice (about 3 cups total)
~ Salt
1 small yellow onion, chopped (about 1 cup total)
3 cups cooked black beans
1 tsp. ground cumin
8 prepared tostada shells (or fried-until-crisp corn tortillas)
2 cups grated Monterey Jack cheese
1 cup fresh cilantro leaves, washed and dried
~ Prepared green or chipotle salsa or hot sauce
1 lime, cut into wedges


  1. Preheat the oven to 400 degrees.
  2. On a large baking sheet, pour enough oil to create a thin film. Place the sweet-potato cubes on the pan, cover with a big pinch of salt, toss to coat with the oil, then spread out in a single layer. Roast the sweet potatoes in the preheated oven for 15 to 20 minutes, stirring after 10 minutes, until cooked through and light brown. Set aside the cooked potatoes and lower the oven temperature to 350 degrees.
  3. Meanwhile, add enough oil to coat the bottom of a medium saucepan. Sauté the onion until soft and starting to brown. Add the black beans along with some of the cooking liquid (if using canned beans, drain and rinse them first) or water, about a half-cup. Add the cumin and salt to taste. Bring to a boil, then simmer while you prepare the rest of the ingredients. Just before spreading the tostada shells, roughly smash the beans with a potato masher (this will keep them from rolling off the tortillas).
  4. To prepare the tostadas, place tostada shells on one or two large baking sheets. Divide beans among the 8 tortillas, then top with the grated cheese and the roasted sweet potatoes. Bake for about 10 minutes, until the cheese is melted and everything is hot.
  5. Just before eating, top each tostada with cilantro, salsa or hot sauce, and a squeeze of lime.

This content is from the Culinate Kitchen collection.

There are 2 comments on this item
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0% recommend this recipe
1. by anonymous on Dec 4, 2010 at 9:20 AM PST

YUM!! What a fabulous idea to mix the two; and colorful too! Thanks!

2. by anonymous on Dec 7, 2010 at 11:18 AM PST

made these last night - delicious, perfect, amazing and simple.

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