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Home » Main Meals » Roasted Sweet Potato Tostadas

Roasted Sweet Potato Tostadas

September 19, 2015 by Krista 3 Comments

Roasted Sweet Potato Tostadas

There’s something about sweet potatoes, chili powder, and cumin that just works. Perhaps it’s my undying love for all tex mex/southwest-inspired recipes. But really, it comes down to the pleasant pop of sweetness from the sweet potatoes. We’re all familiar with that taco seasoning-type flavor, but then add in the little caramelized sweet potato cubes, and we’ve reached sweet and savory heaven! Let me show you exactly how to get there!

Roasted Sweet Potato Tostadas

Start out by seasoning the sweet potato cubes with what I consider to be the holy trinity of cooking southwest-inspired recipes: chili powder, cumin, and salt. Seriously, that’s really all you need to get that south-of-the-border flavor. Roast these little nuggets until they’re slightly shriveled and crispy on the outside. No sweet potatoes? Use zucchini, butternut squash, or parsnips. Or, use them all! You really can’t go wrong with roasted vegetables seasoned in these spices.

While the sweet potatoes are roasting, sauté some bell pepper and onions for a nice base to the tostada. My inspiration for this part? The sizzling skillet of veggies that comes with fajitas, specifically the ones from Don Pablo’s (major boo that they closed the restaurant by my house). Oh, and I threw in some black beans at the end for good measure!

Roasted Sweet Potato Tostadas

When the sweet potatoes and sautéed veggies are done cooking, it’s time for the fun part: building your tostada. Start with a corn tortilla, either fried up crisp in a sauté pan on the stove or baked in the oven. From there, add the veggies and sweet potato cubes. And then…top your heart out. Make a little topping bar with pico, guac, cilantro, sliced radishes, shredded lettuce, sour cream, sliced avocado, fresh tomatoes, your fave salsa, sliced limes. Whatever you love on your tacos, burritos, fajitas, include them here!

Roasted Sweet Potato Tostadas

And there you have it. How’s this for a bold-flavored, healthy and filling meatless meal?


Roasted Sweet Potato Tostadas
 
Print
Prep time
10 mins
Cook time
40 mins
Total time
50 mins
 
Author: Krista
Serves: 8 tostadas
Ingredients
  • 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
Instructions
  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.
Notes
Serving size: 1 tostada (toppings not included)
Nutrition Information (per serving) from Caloriecount.about.com
Calories: 225 Fat: 3g Carb: 44.8g Fiber: 7.8g Protein: 6.4g Sugar 3g Sodium: 317mg
3.3.3077

Roasted Sweet Potato Tostadas

Filed Under: Gluten Free, Lunch, Main Meals, Mexican/Southwest, Vegetarian

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Comments

  1. Kristi @ My SF Kitchen says

    September 25, 2015 at 10:03 am

    Pinned to make this weekend!! Can’t wait!

    Reply
    • Krista says

      September 30, 2015 at 12:35 pm

      Awesome! Hope you loved it!

      Reply

Trackbacks

  1. Roasted Sweet Potato Tostadas - Real Housemoms says:
    December 30, 2015 at 1:57 pm

    […] Recipe adapted from Destination Delish WordPress Recipe Plugin by EasyRecipe […]

    Reply

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Hi! I'm Krista, a self-proclaimed vegetable lover who likes to put a creative spin on healthy cooking. Here you'll find a variety of lightened up recipes using fresh and wholesome ingredients! Read More…

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Hi! I'm Krista, a self-proclaimed vegetable lover who likes to put a creative spin on healthy cooking. Here you'll find a variety of lightened up recipes using fresh and wholesome ingredients! Read More…

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