Crispy Black Bean & Sweet Potato Tostadas with Street-Corn Crema

Tostadas take their name from the Spanish for toasted, turning crisp corn tortillas into sturdy bases for bold toppings. Here, sheet-pan sweet potatoes and black beans meet a tangy street-corn crema for an easy vegetarian weeknight spin.

Serves 4 · 20 min prep · 30 min cook

Estimate for one serving

• 540 cal
• 16g protein
• 62g carbs
• 28g fat
• 12g fiber

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Ingredients

• 8 corn tortillas
• 2 medium, peeled and diced 1/2-inch sweet potatoes
• 1 (15 oz) can, drained and rinsed black beans
• 3 tbsp, divided olive oil
• 1.5 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1.25 tsp, divided kosher salt
• 1.5 cups frozen corn kernels
• 1/3 cup mayonnaise
• 1/4 cup sour cream or Greek yogurt
• 2, juiced and zested lime
• 1/2 cup crumbled cotija cheese
• 1/4 cup chopped fresh cilantro
• 1, thinly sliced (optional) jalapeño
• 1, sliced avocado

Instructions

1. 1Preheat oven to 425°F. Toss the diced sweet potatoes with olive oil, chili powder, cumin, smoked paprika, and salt on a large sheet pan. Roast for 15 minutes.
2. 2While potatoes roast, brush both sides of the corn tortillas lightly with the remaining olive oil and arrange them in a single layer on a second sheet pan (or the counter ready to go in).
3. 3After 15 minutes, stir the sweet potatoes, push them to one side, and add the drained black beans and frozen corn to the empty space. Season beans and corn with the remaining salt. Return pan to oven and roast another 12–15 minutes until sweet potatoes are caramelized at the edges and beans are slightly crisp.
4. 4At the same time, bake the oiled tortillas on their own sheet pan for 8–10 minutes, flipping halfway, until golden and completely crisp like tostada shells. Watch closely so they don’t burn.
5. 5Make the street-corn crema: in a bowl whisk mayonnaise, sour cream, lime zest, juice of lime, half the crumbled cotija, and half the chopped cilantro until smooth. Season with salt.
6. 6Warm the roasted sweet potato–bean–corn mixture if needed, then roughly mash one-third of it with a fork right on the pan so it holds better on the shells.
7. 7Assemble: spread a spoonful of the crema on each crispy tortilla, top with a generous layer of the sweet potato–black bean mixture, then extra corn kernels, avocado slices, remaining cotija, cilantro, and jalapeño if using. Squeeze the second lime over everything.
8. 8Serve immediately while the shells are still shatter-crisp. Offer extra crema and hot sauce at the table.