Sweet Potato & Black Bean Tostadas with refried black beans, roasted sweet potato wedges, and cabbage slaw. Perfect for taco Tuesday!
Well, I’m here to report that it *finally* feels like fall here in Virginia.
I woke up this morning to a crisp autumn morning that I embraced with a warm matcha latte and my maroon The North Face sweatshirt.
I’ve also been embracing the changing season with lots of roasted veggies.
You might have tried adding roasted sweet potatoes to your tacos, but have you ever tried tossing them on your tostadas?
Their jeweled juicy sweetness paired with savory smashed black beans is a gem in Mexican inspired cuisine!
Dawn a sweatshirt and let’s make these Sweet Potato & Black Bean Tostadas.
These plant-based and gluten-free tostadas are ready in under an hour with some serious texture and crunch.
How to Make Sweet Potato & Black Bean Tostadas
Ever since making my Vegan Zoodle Tostadas last month I’ve been obsessed with tostadas.
Spreading your favorite veggie contents onto crispy baked corn tortillas and eating it like a sandwich?
Yes, please.
For this recipe I decided to dress them up for fall with creamy refried black beans and roasted sweet potato.
I’ve been doing black beans plus sweet taters in my Mexican food for a while now.
My old Chipotle order was a black bean veggie taco that I later topped with sweet potato chunks from my fridge.
This recipe is a homemade upgrade from my mis-matched Chipotle!
Eden Foods Organic Refried Black Beans
These tostadas start with a simple corn tortilla base baked in the oven to crispy flat perfection.
I used Eden Foods Organic Refried Black Beans as the next delicious protein-packed layer.
These refried beans have amazing texture because they’re a combination of pureed and whole organic black turtle beans, with just a hint of sea salt.
The trick is to add a bit of filtered water and optional avocado oil while they’re heating to get a creamy consistency of your preference.
Next, we top the refried beans with pillowy soft sweet potato chunks.
Instead of using lettuce, I opted for an easy purple cabbage slaw for a pop of color and sweet and sour.
How to Serve Sweet Potato & Black Bean Tostadas
These Sweet Potato & Black Bean Tostadas are perfect for an easy plant-based Mexican meal.
Trying baking many tortillas to share with friends or family or save the leftover condiments to reassemble for later.
If you don’t have time to make the purple cabbage slaw, try subbing lettuce or sauerkraut instead.
I topped mine with fresh cilantro and a pinch of hemp hearts, but any toppings go!
Try adding on sliced jalapeños, cooked corn, diced tomato, hot sauce, or vegan cheese.
Enjoy!
More Vegan Tacos
-
Romaine Tempeh Tacos
-
Cauliflower Chickpea Tacos
-
Veggie Sausage Breakfast Tacos
-
Dark Chocolate “Choco-Tacos”
-
Roasted Carrot Tofu Tacos
-
Lentil Shiitake Barbacoa Tacos
-
Roasted Cauliflower Tacos with Chipotle Cashew Crema
I Want to Hear From You
If you make this Sweet Potato & Black Bean Tostadas recipe, let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
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XO Lauren
Sweet Potato & Black Bean Tostadas
- Total Time: 55 minutes
- Yield: 3-4 servings
- Diet: Vegan
Description
Sweet Potato & Black Bean Tostadas with refried black beans, roasted sweet potato wedges, and cabbage slaw. Perfect for taco Tuesday!
Ingredients
Sweet Potato & Black Bean Tostadas
- 3–4 corn tortillas
- 1 15. oz. can Eden Foods Organic Refried Black Beans
- 1/4 cup filtered water
- 1 large sweet potato (or 2 small), diced
- 2 tsp avocado oil (optional)
- purple cabbage slaw (recipe below)
Purple Cabbage Slaw
- 1 cup finely shredded purple cabbage
- 1/2 cup unsweetened almond milk yogurt
- 2 TBSP rice vinegar
- 1 TBSP lime juice
- 2 tsp Tamari lite
For serving:
- fresh cilantro
- hemp hearts
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Rinse and scrub the sweet potato and dice into large 1″ chunks. Peeling isn’t required but you can if you want to. Arrange the sweet potatoes on a baking sheet and drizzle with optional avocado oil. Place in the oven and bake for 25-30 minutes, until lightly brown and fork tender. Toss the sweet potato cubes 1-2 times to ensure even baking. Remove sweet potatoes from the oven and set aside.
- Reduce oven to 350°F and add another piece of parchment paper to the same baking sheet. Add the corn tortillas to the baking sheet so none are touching. Bake for 8-10 minutes, until crispy and lightly browned around the edges. Remove from the oven and set aside to harden.
- Add the refried black beans to a large saucepan with filtered water and a drizzle of avocado oil. Smash lightly with a fork to remove chunks and add more filtered water as needed to reach desired thickness. Heat for 3-5 minutes, until warm and creamy.
- To make the purple slaw, add almond milk yogurt, rice vinegar, lime juice, and Tamari lite to a large mixing bowl and whisk with a fork. Add in the purple cabbage and toss to combine. Refrigerate until ready for use to allow the flavors to meld or serve immediately.
- To assemble tostadas, spread warm refried beans over the baked corn tortillas and top with 1/2 cup roasted sweet potato and 1/4 cup cabbage slaw. Top with hemp hearts and fresh cilantro and serve immediately.
- Store leftover ingredients in the refrigerator for 3-5 days to reassemble.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Entree
- Method: Oven-Bake, Stovetop
- Cuisine: Vegan, Gluten-Free
This post is brought to you by Eden Foods, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!
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