Crisp tostadas loaded with smoky sweet potatoes, limey black beans, fresh corn, creamy avocado, and crumbled feta. A vibrant bite.
# Ingredient list:
→ Vegetables & Legumes
01 - 1 large sweet potato, peeled and cut into 1/2-inch cubes
02 - 1 can (15 oz) black beans, rinsed and drained
03 - 1/2 cup corn, frozen or canned, drained
04 - 1/4 cup fresh cilantro, chopped
05 - 1 ripe avocado, sliced
→ Seasonings & Oils
06 - 2 tablespoons olive oil
07 - 1 teaspoon ground cumin
08 - 1 teaspoon smoked paprika
09 - Salt and freshly ground black pepper to taste
10 - 1 tablespoon fresh lime juice
→ Base & Toppings
11 - 8 tostada shells
12 - 1/2 cup crumbled feta cheese
13 - Hot sauce for serving
# Step-by-Step Guide:
01 - Preheat oven to 425°F and position rack in center position.
02 - Place diced sweet potato in large mixing bowl. Drizzle with olive oil, then add cumin, smoked paprika, salt, and pepper. Toss until cubes are evenly coated with spices.
03 - Spread seasoned sweet potatoes in single layer on rimmed baking sheet. Roast for 25 to 30 minutes, stirring halfway through cooking, until tender and edges are caramelized.
04 - While sweet potatoes roast, place medium saucepan over medium heat. Add black beans and corn, stirring occasionally until warmed through, about 4 to 5 minutes.
05 - Remove saucepan from heat. Stir in chopped cilantro and lime juice. Add salt and pepper to taste.
06 - Layer each tostada shell with generous spoonful of warm bean-corn mixture. Top with roasted sweet potato cubes, arranging evenly across surface.
07 - Arrange sliced avocado over each tostada. Sprinkle with crumbled feta cheese. Serve immediately with hot sauce on the side.
