Sweet Potato Refried Bean Tostadas
These tostadas are the kind of weeknight dinner that looks like effort but comes together easily. Crispy corn tortillas act as a sturdy base for warm refried beans and a smoky-sweet mashed sweet potato, then everything brightens with a crunchy kale–purple cabbage slaw and creamy cilantro-lime drizzle. It’s a textural game: creamy, crunchy, soft, and tangy in every bite.
I test this build when I want something vegetarian that still feels bold and satisfying. The assembly is straightforward and forgiving—roast the sweet potatoes while you make the slaw and crisp the tortillas. If you follow the timing in the steps, everything will be warm and ready to serve at once.
No complicated sauces or odd ingredients. Just pantry-friendly refried beans, a few spices, fresh herbs, and simple equipment. Below I’ll walk you through the exact steps, why each element matters, smart swaps if you need them, and how to store leftovers so nothing goes limp.
What’s in the Bowl
At a glance: corn tortillas, refried beans, mashed roasted sweet potato spiced with smoked paprika and cumin, and a bright kale–purple cabbage slaw with pepitas for crunch. Avocado and queso fresco add richness, and a creamy cilantro-lime dressing ties everything together. Each component plays a role: base, body, brightness, fat, and finish.
This is a composed dish where timing matters more than technique. Roast the sweet potatoes until tender. While they bake, soften and dress the kale so it relaxes. Crisp the tortillas so they hold up under the toppings. Warm the beans and mash the sweet potato—then assemble quickly.
Ingredients
- 8 corn tortillas — the crispy platform for the tostadas; choose sturdy, not overly thin ones.
- Olive oil or avocado oil cooking spray — helps the tortillas get evenly crisp without excess oil.
- Kosher salt, to taste — essential for seasoning nearly every component; adjust as you go.
- 2 large sweet potatoes — roasted until tender, mashed to add sweetness and body.
- 1/2 teaspoon smoked paprika — adds gentle smokiness to the mashed sweet potato.
- 1/4 teaspoon ground cumin — warm, earthy note to balance the sweet potato.
- 1/4 teaspoon chili powder — a mild heat and depth, not overpowering.
- 1/4 teaspoon garlic powder — rounded garlic flavor for the mash without fresh garlic’s bite.
- 30 oz Refried Beans — the protein-rich, creamy layer; warm and spreadable.
- 4 cups finely chopped kale — the slaw’s base; massaging or tossing softens it.
- 3 cups finely chopped purple cabbage — color, crunch, and snap for the slaw.
- 2/3 cup chopped cilantro — bright, herbal lift in the slaw.
- 1/4 cup diced red onion — sharpness and bite; dice finely for balanced texture.
- 2 cloves garlic, minced — builds savory depth in the slaw dressing.
- 1 1/2 tablespoons olive oil or avocado oil — emulsifies the slaw dressing and softens the kale.
- 2 tablespoons fresh lime juice — acid that brightens the slaw and cuts richness.
- 1/3 cup toasted pepitas — nutty crunch; toast them if they’re not pre-toasted.
- Kosher salt and freshly ground black pepper, to taste — seasoning for the slaw and other components.
- 1 to 2 avocados, peeled, seeded, and chopped — creamy richness to finish each tostada.
- 1 cup crumbled queso fresco — salty, crumbly finishing cheese; provides contrast.
- Creamy cilantro lime dressing, for drizzling — optional but recommended; ties the plate together.
Sweet Potato Refried Bean Tostadas: How It’s Done
- Preheat oven to 425°F (218°C). Line a baking sheet with aluminum foil (optional) and prick the sweet potatoes all over with a fork. Place the sweet potatoes on the prepared sheet and roast until tender when pierced with a fork, 40–45 minutes.
- While the sweet potatoes roast, make the kale slaw: in a large bowl combine 4 cups finely chopped kale, 3 cups finely chopped purple cabbage, 2/3 cup chopped cilantro, 1/4 cup diced red onion, 2 cloves minced garlic, 1 1/2 tablespoons olive oil (or avocado oil), and 2 tablespoons fresh lime juice. Massage or toss with tongs until the kale softens slightly. Stir in 1/3 cup toasted pepitas and season with kosher salt and freshly ground black pepper to taste. Set the slaw aside.
- When the sweet potatoes are done, remove them from the oven and let them cool until you can handle them safely.
- Reduce oven temperature to 400°F (204°C). Lightly spray one or two baking sheets with cooking spray so the tortillas will fit in a single layer.
- Lightly spray both sides of the 8 corn tortillas with cooking spray, arrange them in a single layer on the prepared baking sheet(s), and sprinkle lightly with kosher salt. Bake for 5 minutes, flip each tortilla, then bake an additional 5–10 minutes more (watch closely) until they are crispy and chip-like. Remove from oven and set aside.
- While the tortillas bake (or immediately after), heat the 30 oz refried beans: transfer them to a medium saucepan and warm over low heat, stirring occasionally, until heated through. Keep warm.
- Cut the cooled sweet potatoes in half lengthwise and scoop the flesh into a bowl. Mash with a fork until mostly smooth. Stir in 1/2 teaspoon smoked paprika, 1/4 teaspoon ground cumin, 1/4 teaspoon chili powder, and 1/4 teaspoon garlic powder. Season with kosher salt and freshly ground black pepper to taste.
- Chop 1 to 2 avocados (peeled and seeded) and have 1 cup crumbled queso fresco ready.
- Assemble the tostadas: spread a layer of warm refried beans on each crispy tortilla, then spread a layer of the mashed sweet potato over the beans. Top each with a generous portion of kale slaw, chopped avocado, and a sprinkle of crumbled queso fresco. Drizzle with creamy cilantro lime dressing to taste.
- Serve the tostadas immediately.
Why This Recipe Works
This recipe succeeds because it balances contrasting textures and flavors deliberately. The refried beans provide a creamy, salty foundation so the mashed sweet potato doesn’t need heavy seasoning—just a few warming spices. The kale–purple cabbage slaw brings acidity, crunch, and freshness that cut through the starch and cheese.
Roasting the sweet potatoes concentrates their natural sugars and softens them so they mash silky without being gluey. Toasting the tortillas in the oven until chip-like ensures they can hold multiple layers without sagging. Finally, a creamy cilantro-lime dressing brightens and finishes each bite without overwhelming the other components.
Texture-Safe Substitutions
If you need to adjust for texture preferences or dietary needs, here are safe swaps that preserve the structure of the dish:
- Beans: Use canned whole black beans lightly mashed if you prefer visible bean texture instead of smooth refried beans.
- Tortillas: If corn tortillas are too brittle or cause jaw discomfort, use lightly toasted flour tortillas for a softer base.
- Kale Slaw: Swap kale for baby spinach or butter lettuce if you want a softer, less fibrous leaf.
- Cheese: For dairy-free needs, omit queso fresco and use crumbled firm tofu or a sprinkle of nutritional yeast for a salty lift.
- Avocado: If avocado is texturally problematic, serve a thin drizzle of olive oil or a dollop of plain yogurt instead.
Equipment at a Glance
Minimal gear required. Here’s what I use:
- Heavy baking sheet for roasting sweet potatoes.
- Second baking sheet for crisping tortillas (or use the same sheet after the potatoes are done).
- Medium saucepan to warm the refried beans.
- Large bowl and tongs to massage and toss the slaw.
- Fork and mixing bowl for mashing sweet potato.
- Spatula for spreading beans and sweet potato on the tortillas.
Errors to Dodge
Watch these common missteps so the tostadas stay crisp and flavorful:
- Don’t under-bake the tortillas. If they aren’t crisp, toppings will make them soggy quickly. Bake until chip-like and handle with care.
- Avoid overseasoning the sweet potato before tasting. Roasted potatoes can concentrate saltiness—season gradually.
- Don’t skip massaging the kale. Without that step, the slaw will be too tough and overpowering.
- Don’t assemble too far ahead. Tostadas are best served immediately; sitting time softens the tortilla.
- Avoid super-hot beans straight from the burner—let them cool slightly so they don’t steam the tortilla and collapse the crisp.
Fit It to Your Goals
Make this work for different priorities:
- Meal prep: Roast several sweet potatoes and store mashed sweet potato and warmed beans separately. Crisp tortillas right before serving and toss the slaw fresh to keep it crunchy.
- Lower sodium: Choose low-sodium refried beans and reduce added salt throughout. Add more lime and cilantro to compensate for flavor.
- Higher protein: Top with a fried egg or serve with a side of grilled tempeh. You can also stir a scoop of plain yogurt into the beans to boost protein and creaminess.
- Kid-friendly: Serve components separately on a tray: beans, mashed sweet potato, tortilla chips, avocado slices, and slaw as a deconstructed platter.
Chef’s Rationale
I paired roasted sweet potato with refried beans because their textures complement each other—sweet potato adds body and sweetness while beans add savory heft and creaminess. The spices in the mash are intentionally modest: smoked paprika for smokiness, a touch of cumin for earth, and chili powder for depth without dominating.
The kale–purple cabbage slaw is a purposeful counterpoint. Kale brings structure and chew; purple cabbage adds snap and color. Lime juice and pepitas cut richness and add brightness and crunch. Queso fresco is mild and salty; it crumbles easily and provides a familiar Mexican touch that plays nicely with avocado.
Storage & Reheat Guide
Short-term (1–2 days)
- Store mashed sweet potato in an airtight container in the fridge. It will keep well for up to 3 days.
- Refried beans can be refrigerated in their original container or an airtight vessel for 3–4 days.
- Keep the slaw separate in the fridge; it will lose some crunch but remain bright for 1–2 days.
- Store avocado separately; sliced avocado will brown—toss with a little lime to retard browning if needed.
Longer storage
- Freeze mashed sweet potato for up to 2 months in a freezer-safe container. Thaw in the fridge overnight and reheat gently, adding a splash of water or oil if it feels dry.
- Refried beans freeze well for up to 3 months. Thaw overnight and reheat on low, whisking gently to restore creaminess.
Reheating tips
- Warm beans on the stove over low heat, stirring occasionally. Reheat mashed sweet potato in the microwave in short bursts or on the stovetop with a little oil.
- To re-crisp tortillas, place them on a baking sheet in a 350°F (175°C) oven for 4–6 minutes.
- Assemble just before serving to preserve crispness. If you must assemble ahead, keep the most moisture-prone items (beans, mashed sweet potato) thinly spread and layer slaw and avocado at the last minute.
Sweet Potato Refried Bean Tostadas Q&A
Can I make this vegan? Yes. Use a dairy-free crema or omit the queso fresco. Check the refried beans label to ensure they don’t contain lard.
How do I keep tortillas crisp with wet toppings? Crisp them well and don’t overload. Spread thin layers of beans and sweet potato so moisture is limited. Assemble right before eating.
Can I roast sweet potatoes ahead? Absolutely. Roasted and mashed sweet potato stores well for a few days in the fridge and is freezer-friendly. Reheat gently.
Can I use fresh garlic in the mash? The recipe calls for garlic powder in the mashed sweet potato. Fresh garlic in the slaw is great, but raw garlic in the mash will be more pungent—use sparingly or stick to the powder for a balanced flavor.
What if I don’t have pepitas? Toasted sunflower seeds or chopped toasted almonds add similar crunch and nuttiness.
Serve & Enjoy
Serve these tostadas hot and assembled: spread warm beans, top with the spiced mashed sweet potato, then a generous portion of kale–purple cabbage slaw, diced avocado, and crumbled queso fresco. Finish with a drizzle of creamy cilantro-lime dressing and a final sprinkle of pepitas or extra cilantro if you like.
Eat them right away. The contrast between the chip-like tortilla and the layered toppings is the point—every second matters. Pair with lime wedges, a simple green salad, or pickled jalapeños if you want a spicy kick. Enjoy the crunch, the cream, and the bright lift from the slaw—simple, satisfying, and built to please.
Sweet Potato Refried Bean Tostadas
Ingredients
Ingredients
- 8 corn tortillas
- Olive oil or avocado oil cooking spray
- Kosher salt to taste
- 2 large sweet potatoes
- 1/2 teaspoonsmoked paprika
- 1/4 teaspoonground cumin
- 1/4 teaspoonchili powder
- 1/4 teaspoongarlic powder
- 30 ozRefried Beans
- 4 cupsfinely chopped kale
- 3 cupsfinely chopped purple cabbage
- 2/3 cupchopped cilantro
- 1/4 cupdiced red onion
- 2 clovesgarlic minced
- 1 1/2 tablespoonsolive oil or avocado oil
- 2 tablespoonsfresh lime juice
- 1/3 cuptoasted pepitas
- Kosher salt and freshly ground black pepper to taste
- 1 to 2 avocados peeled, seeded, and chopped
- 1 cupcrumbled queso fresco
- Creamy cilantro lime dressing for drizzling
Instructions
Instructions
- Preheat oven to 425°F (218°C). Line a baking sheet with aluminum foil (optional) and prick the sweet potatoes all over with a fork. Place the sweet potatoes on the prepared sheet and roast until tender when pierced with a fork, 40–45 minutes.
- While the sweet potatoes roast, make the kale slaw: in a large bowl combine 4 cups finely chopped kale, 3 cups finely chopped purple cabbage, 2/3 cup chopped cilantro, 1/4 cup diced red onion, 2 cloves minced garlic, 1 1/2 tablespoons olive oil (or avocado oil), and 2 tablespoons fresh lime juice. Massage or toss with tongs until the kale softens slightly. Stir in 1/3 cup toasted pepitas and season with kosher salt and freshly ground black pepper to taste. Set the slaw aside.
- When the sweet potatoes are done, remove them from the oven and let them cool until you can handle them safely.
- Reduce oven temperature to 400°F (204°C). Lightly spray one or two baking sheets with cooking spray so the tortillas will fit in a single layer.
- Lightly spray both sides of the 8 corn tortillas with cooking spray, arrange them in a single layer on the prepared baking sheet(s), and sprinkle lightly with kosher salt. Bake for 5 minutes, flip each tortilla, then bake an additional 5–10 minutes more (watch closely) until they are crispy and chip-like. Remove from oven and set aside.
- While the tortillas bake (or immediately after), heat the 30 oz refried beans: transfer them to a medium saucepan and warm over low heat, stirring occasionally, until heated through. Keep warm.
- Cut the cooled sweet potatoes in half lengthwise and scoop the flesh into a bowl. Mash with a fork until mostly smooth. Stir in 1/2 teaspoon smoked paprika, 1/4 teaspoon ground cumin, 1/4 teaspoon chili powder, and 1/4 teaspoon garlic powder. Season with kosher salt and freshly ground black pepper to taste.
- Chop 1 to 2 avocados (peeled and seeded) and have 1 cup crumbled queso fresco ready.
- Assemble the tostadas: spread a layer of warm refried beans on each crispy tortilla, then spread a layer of the mashed sweet potato over the beans. Top each with a generous portion of kale slaw, chopped avocado, and a sprinkle of crumbled queso fresco. Drizzle with creamy cilantro lime dressing to taste.
- Serve the tostadas immediately.
Equipment
- Oven
- Baking Sheet
- aluminum foil (optional)
- Fork
- Large Bowl
- Tongs
- Medium Saucepan
