Our family has always loved including a Taco Tuesday as part of our weekly meal plan. These vegan Black Bean & Sweet Potato Tostados are a new Tuesday night favorite.
When Eric and I decided to make the switch to a whole food, plant based vegan lifestyle, the kids’ first concern was how that would affect their beloved Taco Tuesday. I quickly assured them that we’d have all kinds of options.
We’ve since fallen in love with lentil and quinoa taco “meat,” vegan queso, lentil enchiladas, black bean nachos, and these Black Bean & Sweet Potato Tostados. They are full of flavor and packed with nutrients. Plus, they’re a fun, kid-friendly option because everyone can add their own toppings.
How to make Vegan Black Bean & Sweet Potato Tostados
I love how easily this recipe lends itself to meal prepping. I like to bake the sweet potato cubes on Sunday, my usual prep day, and then throw this dish together quickly before dinner on Tuesday.
Prepping the sweet potatoes is a snap. Peel 2 to 3 potatoes, depending on size, and then slice lengthwise into quarters. Cut those slices into small, easily bite-sized cubes. Toss with some olive oil, cumin, chili powder, garlic powder and salt and bake at 375 for about 15 minutes, turning once halfway through.
Once the potatoes have cooled all the way, I transfer them to a glass storage bowl and refrigerate until I make the tostados. They’ll stay fresh in the refrigerator for 3-5 days. The sweet potato cubes will get slightly soggy from refrigeration but they crisp up nice in the next step.
On the night we have the Vegan Black Bean & Sweet Potato Tostados, I cook one small, diced red onion and 3 minced cloves of garlic in a bit of olive. I sprinkle on some cumin, chili powder and salt once the onion is translucent and cook for another minute to really bring out the flavors of the spices.
Next, I add a rinsed and drained can of black and the cooked sweet potatoes to the skillet and cook for about 5 minutes, until everything is warm and the potatoes have crisped up a bit. Then I squeeze on the juice of one lime and stir in a tablespoon each of diced green chiles and minced cilantro.
After the filling is done, I lay out some taco-sized corn tortillas on a cookie sheet or two and bake for 5 minutes to start the crisping process. Then I top each tortilla with an equal amount of the filling and bake for another 3 to 5 minutes, until the tortillas are nice and crispy and the filling is hot.
How to top Vegan Black Bean & Sweet Potato Tostados
There are all kinds of options for topping your vegan black bean and sweet potato tostados. I like to put up a variety of options and let everyone top to their liking.
Some of our favorite vegan black bean & sweet potato tostado toppings are:
- Vegan queso sauce
- Fresh cilantro
- Salsa verde
- Daiya vegan cheese shreds
- Shredded lettuce
- Baby spinach
- Diced tomatoes
- Sliced carrots, radishes and/or cucumbers
- Diced pineapple or mango
Try a variety of different options and have fun with it!
We love to have our black bean and sweet potato tostados with some blue corn tortilla chips and Vegan Farro, Kale & Mango Salad.
I hope you’ll love these vegan tostados! They are:
- Packed with flavor
- Perfect for meal prepping
- Fun to eat
- Kid friendly
- Easy to put together
- & Delicious
Black Bean & Sweet Potato Tostados
- 2 – 3 Sweet potatoes
- 2 tbsp Olive oil
- 1 tsp Cumin
- 1 tsp Chili powder
- 1 tsp Garlic powder
- 1/2 tsp Salt
- 1 tbsp Olive oil
- 1 Red onion (small)
- 3 cloves Garlic
- 1 tsp Cumin
- 1 tsp Chili powder
- 1/2 tsp Salt
- 1 can Black beans (rinsed & drained)
- 12 Corn tortillas (taco-sized)
- 1 Lime (small)
- 2 tbsp Diced green chiles (from a can)
- 2 tbsp Fresh cilantro (minced)
- Peel the sweet potatoes and cut into lengthwise quarters. Cut each of the slices into bite-sized cubes. Add to a bowl and toss with 2 tablespoons olive oil and 1 teaspoon each of cumin, chili powder, and garlic powder + 1/2 t. salt.
- Spread the seasoned potato cubes onto a cookie sheet and bake at 375° for 10 – 15 minutes, until crisped and browned.
- If you're meal prepping the potatoes, put them in the refrigerator at this point. Otherwise proceed to the next step.
- Dice the red onion and mince the garlic cloves. Heat 1 tablespoon of olive oil in a large skillet over medium-low heat and add the onion and garlic.
- Cook until the onion is translucent, about 5 minutes, and then stir in the remaining cumin, chili powder and salt. Cook for one minute, stirring frequently.
- Add the cooked sweet potatoes and black beans to the skillet. Squeeze the lime over the potato and bean mixture and then stir in the diced chiles and cilantro. Cook for 3 minutes, just until combined and heated through.
- While the sweet potatoes and black beans are cooking, place 12 corn tortillas on cookie sheets and back at 375° for 3 to 5 minutes, until they are starting to get crispy.
- Remove tortillas from the oven, flip each tortilla over and then top each with an equal amount of the sweet potato and black bean filling. Place back in the oven for 3 to 5 minutes, until crispy and hot.
- Serve with your favorite toppings and enjoy!