Crisp tostadas loaded with smoky sweet potatoes, lime-kissed black beans, corn, creamy avocado, and crumbled feta. A vibrant meal.
# What You'll Need:
→ 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, gluten-free if needed
12 - 1/2 cup crumbled feta cheese, optional
13 - Hot sauce, for serving, optional
# Method:
01 - Preheat oven to 425°F.
02 - In a mixing bowl, toss the 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 to 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 to 5 minutes.
05 - Remove saucepan from heat. Stir in chopped cilantro and lime juice. Season with salt and pepper to taste.
06 - To assemble, layer each tostada shell with a generous spoonful of the black bean and 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.
