Roasted Sweet Potato Tostadas
Prep time
Cook time
Total time
Serves: 8 tostadas
  • 4 cups peeled and cubed sweet potatoes
  • 1 teaspoon salt, divided
  • 1 teaspoon cumin
  • 2 teaspoon chili powder
  • ½ tablespoon honey
  • 1 tablespoon olive oil, divided
  • ½ onion, chopped
  • 1 red bell pepper, chopped
  • ⅔ cup black beans
  • 8 small corn tortillas
Optional Toppings:
  • Fresh chopped tomato
  • Sliced jalapeno
  • Fresh chopped cilantro
  • Sliced avocado
  • Salsa
  • Sour cream
  • Fresh lime juice
  1. Preheat the oven to 375 degrees.
  2. Arrange sweet potato cubes in an even layer on a lined baking sheet. Sprinkle a ½ teaspoon of salt, cumin, and chili powder over the potatoes. Then, drizzle honey and ½ tablespoon of olive oil over the potatoes. Toss to coat the cubes in the seasoning. Roast in the oven for 25 minutes.
  3. While the potatoes are roasting, add the remaining ½ tablespoon of olive oil to a sauté pan over medium heat. Once heated, add the onions, sprinkle with a ½ teaspoon of salt, and cook for 3-4 minutes until tender. Add the bell pepper and cook for another 2-3 minutes. Add the black beans to the pan and stir to combine. Take the mixture off the heat.
  4. Once the potatoes are done roasting, layer 4 corn tortillas on a large lined baking sheet. Heat the tortillas in the oven until they are crispy and golden brown, about 10 minutes. Keep an eye on them as they burn really easily! Repeat this step with the remaining 4 tortillas.
  5. Layer each tortilla with a ⅓ cup of sautéed vegetable mixture and a ⅓ cup of sweet potato cubes. Top your tostadas with your favorite toppings.
Serving size: 1 tostada (toppings not included)
Nutrition Information (per serving) from
Calories: 225 Fat: 3g Carb: 44.8g Fiber: 7.8g Protein: 6.4g Sugar 3g Sodium: 317mg
Recipe by Destination Delish at