Black Bean and Sweet Potato Tostada

A classic Mexican dish using one of my favourite combinations; sweet-potato and black beans along with my favourite basic chilli base, added on top of a warm crispy corn tortilla for an easy and tasty meal to serve the whole family.

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I cannot get enough of Mexican inspired dishes at the moment, such as these loaded sweet-potato nachos or these quesadillas. I’m literally so obsessed and wondering when it might stop! This combined with my other foodie obsession for curry, I’ thinking it must be something to do with the spices and versatility that goes with both styles of food!

After having had several Mexican dishes over the past few months I wanted to have something I haven’t had before as there are only so many of my sweet-potato nachos I can keep eating (don’t worry I’ll be back to them soon) so I had to mix it up a little.

I had never had tostadas before until I made this recipe and I must say I’m now hooked, possibly as much as with my sweet-potato nachos, I must have an obsessive nature :o!

So a tostada I understand basically is a Spinach word for toasted, so the recipe requires toasting your tortilla wraps on either side to create a toasted effect which gives them a nice crunch similar to that of tacos but I prefer this as I think they are so much easier and a lot less messy to eat.

I’ve used one of my favourite combinations in this recipe…sweet-potato and black beans, because they work so well together and produce an excellent colour combination to top your tostada with. In this recipe I have grated my sweet-potato as it requires less cooking time and is easier to eat in a delicate recipe like this instead of chunks sitting on to of your wrap. The crunch of the toasted wrap means you don’t get the sogginess you often get with things like fajitas or enchiladas.

Serve this alongside your favourite sides such as cashew cheese, salsa and avocado or I found it equally as good on its own topped with some sliced jalapenos.

I hope you enjoy this recipe and if you give it a go, leave a comment and let me know or post a picture in  instagram or  facebook and use #untaintedtastes and tag me @untaintedtastes as I’d love to see them 🙂 xo

Black Bean and Sweet Potato Tostada
Prep time
Cook time
Total time
Recipe type: Vegan, Gluten-Free
Cuisine: Main, Mexican
Serves: Serves 4
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 1 clove garlic, minced
  • 1 tbsp chilli powder
  • 1 tsp cumin
  • ½ tsp red pepper flakes
  • pinch fine sea salt
  • 1 tbsp tomato paste
  • 1 can chopped tomatoes
  • 1 cup grated sweet-potato
  • 1 cup cooked black beans
  • Water as needed
  • 1 tbsp lemon juice
  • ½ - 1 jalapeno pepper, sliced
  1. Heat olive oil in a large saucepan over medium-high heat.
  2. Add onion, pepper and garlic to the pan and sauté for 5 minutes, until softened.
  3. Stir in the spices, cook for 1 minute until fragrant., stirring constantly. Stir through the tomato paste.
  4. Add the chopped tomatoes and bring to a low boil, then add the sweet potato and water as needed. Cook through for 5 minutes on a medium heat and then add the black beans for a further 5 minutes.
  5. Whilst this cooking, prepare your tostadas by placing a corn tortilla wrap in a cast iron pan for 3 minutes cooked either side until cripsy.
  6. Remove from the chilli from the heat and stir in lemon juice.
  7. Transfer the tostada to a plate and top with the chilli and some jalapeno slices.
  8. Serve with cashew cheese and avocado/guacamole.

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