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Sweet Potato Refried Bean Tostadas

These Sweet Potato Refried Bean Tostadas are a vibrant, flavorful fiesta on a plate with crispy tortillas, creamy beans, and roasted sweet potatoes!
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Easy, Healthy, Quick, Vegan option, Vegetarian
Servings: 4 servings

Ingredients

  • 8 corn tortillas
  • Olive oil or avocado oil cooking spray
  • Kosher salt to taste
  • 2 large sweet potatoes
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 30 oz Refried Beans
  • 4 cups finely chopped kale
  • 3 cups finely chopped purple cabbage
  • 2/3 cup chopped cilantro
  • 1/4 cup diced red onion
  • 2 cloves garlic minced
  • 1 1/2 tablespoons olive oil or avocado oil
  • 2 tablespoons fresh lime juice
  • 1/3 cup toasted pepitas
  • Kosher salt and freshly ground black pepper to taste
  • 1 to 2 avocados peeled, seeded, and chopped
  • 1 cup crumbled queso fresco
  • Creamy cilantro lime dressing for drizzling

Instructions

  • Preheat your oven to 400°F (200°C). Peel and dice the sweet potatoes into small cubes.
  • Toss sweet potatoes with olive oil, smoked paprika, ground cumin, chili powder, garlic powder, and kosher salt.
  • Spread the seasoned sweet potatoes on a baking sheet and roast for 25-30 minutes until fork-tender and slightly caramelized.
  • Spray a separate baking sheet with cooking spray and arrange corn tortillas in a single layer.
  • Lightly mist tortillas with cooking spray and sprinkle with a pinch of kosher salt. Bake for 10-12 minutes until crispy and golden.
  • In a saucepan over medium heat, warm the refried beans, adding a splash of water or broth if needed. Stir occasionally.
  • In a large mixing bowl, combine finely chopped kale, purple cabbage, cilantro, red onion, minced garlic, olive oil, lime juice, salt, and pepper. Toss well.
  • To assemble, spread refried beans on a crispy tortilla, add roasted sweet potatoes, veggie mixture, chopped avocado, and crumbled queso fresco.
  • Drizzle with creamy cilantro lime dressing and serve immediately.

Equipment

  • Oven or toaster oven
  • Large baking sheet
  • Mixing Bowls
  • Chopping board and knife
  • Spatula
  • Measuring Cups and Spoons
  • Blender or whisk

Notes

  • Cut sweet potatoes into small, uniform pieces for even roasting.
  • Bake tortillas long enough to ensure crispiness to avoid sogginess.
  • Add water or broth to refried beans if too thick for easy spreading.
  • Adjust seasoning on veggie topping to balance flavors.
  • Store components separately and assemble just before serving for freshness.