Sweet Potato Refried Bean Tostadas
Published on November 26, 2021
Quick Summary
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Pin ItWhen we need an easy meal that the entire family loves, we make tostadas! Our Easy Tostadas are our go to, but sometimes we mix it up and make Sweet Potato Refried Bean Tostadas. These are my personal favorite because all of the flavors are SO good!
This is a vegetarian meal that is so satisfying. I promise you won’t miss the meat. The crispy tostada shells are topped with refried beans, spiced mashed sweet potatoes, a fresh kale slaw, avocado, and creamy cilantro lime dressing. You can add a little queso fresco, if you wish!
I mean, these tostadas are basically a meal masterpiece! There are so many good textures and flavors. And the fun part? Everyone can build their own! This is a fun meal to serve to family and friends.
Sweet Potato Bean Tostadas Ingredients
- Corn tortillas– use your favorite brand, the fresher the better!
- Olive oil or avocado oil– spray or brush a little oil on the corn tortillas so they get nice and crispy!
- Sweet potatoes– bake the the sweet potatoes in the oven until soft so you can mash them up. Or pro tip, if you have leftover mashed sweet potatoes, use them to make tostadas. Just heat them up and add the spices. I usually make these tostadas after Thanksgiving:)
- Spices– smoked paprika, cumin, chili powder, and garlic powder to season the mashed sweet potatoes.
- Refried beans– you can make homemade refried beans (they are easy and so good) or use store bought.
How to Make Tostada Shells
The crispy shells are easy to make at home and are basically one giant tortilla chip. I like to bake them in the oven to keep things healthy and it’s so much easier than frying!
- Preheat oven to 400 degrees F. Spray two large baking sheets with cooking spray.
- Lightly spray both sides of the tortillas with cooking spray and place them in a single layer on the prepared baking sheets. Lightly season them with salt.
- Bake for 5 minutes, flip them over and bake for another 5-10 minutes, until the tortillas are crispy like a chip. Remove from oven and set aside.
How to Make the Sweet Potatoes
- Poke the sweet potatoes with a fork all over. Place on a baking sheet that has been lined with aluminum foil. Bake until potatoes are tender, 40 to 45 minutes. Remove from the oven and let cool until you can handle them.
- Cut the sweet potatoes in half and scoop out the flesh. Place in a bowl and mash with a fork. Season with smoked paprika, cumin, chili powder, and garlic powder. Stir and season with salt and pepper, to taste.
- You can make the sweet potatoes in advance! I like to bake them in the morning so they are ready for dinner time. Or remember, if you have leftover mashed sweet potatoes, use them in this recipe!
Kale Slaw
The kale slaw makes the tostadas extra special, don’t skip it! It adds so much freshness to the recipe!
You can make the slaw while the sweet potatoes are baking. In a large bowl, combine the kale, cabbage, cilantro, onion, garlic, oil, and lime juice. Massage with clean hands or toss with tongs until the kale softens a little. Stir in the pepitas, they add a great crunch!
How to Assemble the Tostadas
Spread warm refried beans on top of the tostada shells. Next, spread a layer of mashed sweet potatoes over the beans. Top with kale slaw, avocado, queso fresco, and creamy cilantro lime dressing.
Feel free to get creative and add your own toppings like guacamole, pico de gallo, salsa, sour cream, etc.
More Mexican Recipes
- Easy Tostadas
- Roasted Cauliflower & Chickpea Tacos
- Sweet Potato Black Bean Tacos
- Black Bean Enchiladas
- Stacked Sweet Potato Black Bean Enchiladas
Sweet Potato Refried Bean Tostadas
Ingredients
For the tostadas:
- 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
For the kale slaw:
- 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
Toppings:
- 1 to 2 avocados, peeled, seeded, and chopped
- 1 cup crumbled queso fresco
- Creamy cilantro lime dressing, for drizzling
Instructions
- Preheat oven to 400 degrees F. Spray two large baking sheets with cooking spray.
- Lightly spray both sides of the tortillas with cooking spray and place them in a single layer on the prepared baking sheets. Lightly season them with salt.
- Bake for 5 minutes, flip them over and bake for another 5-10 minutes, until the tortillas are crispy like a chip. Remove from oven and set aside.
- Turn the oven to 425 degrees F. Poke the sweet potatoes with a fork all over. Place on a baking sheet that has been lined with aluminum foil. Bake until potatoes are tender, 40 to 45 minutes. Remove from the oven and let cool until you can handle them.
- While the sweet potatoes are baking, make the kale slaw. In a large bowl, combine the kale, cabbage, cilantro, onion, garlic, oil, and lime juice. Massage with clean hands or toss with tongs until the kale softens a little. Stir in the pepitas. Set aside.
- Cut the sweet potatoes in half and scoop out the flesh. Place in a bowl and mash with a fork. Season with smoked paprika, cumin, chili powder, and garlic powder. Stir and season with salt and pepper, to taste.
- Spread warm refried beans on top of the tostada shells. Next, spread a layer of mashed sweet potatoes over the beans. Top with kale slaw, avocado, queso fresco, and cilantro lime dressing, if using. Serve immediately.