These Black Bean Tostadas feature roasted sweet potatoes and an easy, flavor-packed chipotle cream! Perfect for a meal prep lunch or simple vegetarian dinner.
If you thought meatless meals weren’t very filling, think again! These Sweet Potato Black Bean Tostadas with Chipotle Cream have all the flavor, protein and fiber you could want! The crispy tostada shell is topped with tender sweet potatoes and black beans, then drizzled with a cool chipotle cream sauce. Chopped red onions made a delicious garnish, too!
This recipe is easy meal prepped then reheated and assembled for a quick weeknight dinner or lunch. The 2-ingredient chipotle sauce is so delicious and simple, you’ll want it on your next taco salad or in a wrap, too! This nutrition-packed vegetarian dish is sure to be a hit.
Ingredients for Black Bean Tostadas
Here’s a quick overview of what you’ll need for this recipe. Keep scrolling to the printable recipe card for exact amounts!
- Sweet Potatoes
- Cooked Black Beans
- Olive Oil
- Corn Tostadas (I used the pre-made tostadas, but you could buy corn tortillas and fry them yourself if you prefer)
Make a delicious chipotle cream sauce with:
- Sour Cream
- Adobo Sauce
How to make Vegetarian Tostadas
These black bean tostadas come together super easily! First you’ll start by peeling and chopping your sweet potatoes into cubes. (Meal Prep Tip: this can be done 3-4 days ahead of time–Just store the sweet potato cubes in an air-tight container in the fridge!)
Once cubed, drizzle your sweet potatoes with oil, salt, and pepper, then bake for 30 minutes. Turn the potatoes occasionally to ensure they cook evenly. While they are cooking, go ahead and make your chipotle cream by simply mixing your sour cream and the chipotle sauce in a small bowl. Allow this to chill in the fridge until the sweet potatoes are finished.
Drain and rinse your black beans, then add those to the pan with the potatoes when they are finished cooking. Stir them together, allowing the hot pan and potatoes to warm up the beans.
Finally, assemble them all together. Top your tostadas with the sweet potatoes and black beans, then drizzle with the chipotle cream. I garnished with chopped red onion, but you could add crumbled queso fresco cheese, fresh cilantro, or even chopped tomatoes, jalapenos, or avocado.
How to store and reheat black bean tostadas
If you’re lucky enough to have leftovers, you can store your black beans and sweet potatoes in one container (3-5 days) and the chipotle cream in another container (1-2 weeks) in the fridge. Tostadas should be stored in an air-tight bag on the counter or in the pantry.
You can reheat the potatoes and beans in the microwave (30-second intervals), on the stove (in a pan with a bit of oil), in the air fryer, or in the oven (covered if you want it steamed, uncovered if you want crispy edges).
You could skip the tostadas and use leftovers in a delicious breakfast burrito–Just add some scrambled eggs! The chipotle cream is AMAZING on a breakfast wrap, too.
How to fry corn tortillas
If you like to make your tostadas fresh, you can do this easily and quickly while the sweet potatoes are cooking! Start with fresh corn tortillas and a large pan. Add enough oil (vegetable, coconut, canola, whatever you prefer) that it covers the bottom of the skillet. Get it hot enough that the oil is sizzling but not smoking.
Place your tortilla into the oil and fry for about 2 minutes on each side. To make sure it cooks evenly, it’s best to have the the tortilla submerged in the hot oil the whole time, so you could use a slotted spatula to hold it down if necessary. Once nicely browned on both sides, place the tortilla on a wire rack to allow the excess oil to drip off.
What to serve with bean tostadas
This Sweet Corn Salad with Cherry Tomatoes and Lime is wonderfully light, healthy, and delicious. The flavors would definitely complement the sweet potatoes and beans on the tostadas! This Cilantro Lime Cauliflower Rice would also perfectly pair with the flavors in the tostadas. If you want to add more protein, try these Cream Cheese Sausage Balls with chorizo!
More Mexican Recipes
- Layered Taco Casserole (or if you’re low carb, try this Easy Keto Taco Casserole)
- This Cilantro Lime Shrimp & Cauliflower Rice is ready super quickly and so tasty
- Mexican Breakfast Hash – SO filling and full of flavor!
- For tacos, try these Instant Pot Tacos using shredded beef, these Instant Pot Carnitas, or these Grilled Shrimp Tacos!
- If you want true restaurant quality Mexican dishes, try this Keto Chimichanga or Pollo con Queso!
More Vegetarian Meals
- Vegetarian Chili Pie with Cornbread Topping
- Vegetable Lo Mein
- Simple Sesame Noodles
- Creamy Vegetable Orzo Soup
For the tostadas
- 2 medium sweet potatoes, peeled and cubed
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon olive oil
- 1 (15 ounces) can black beans, drained and rinsed
- 8 corn tostadas*
For the chipotle cream
- 3 tablespoons sour cream
- 1 tablespoon adobo sauce (Adobo sauce is found in canned chipotles)
1. Preheat oven to 425
2. Toss cubed potatoes with oil, salt and pepper. Spread evenly on a greased baking sheet and roast for 30 minutes, turning occasionally.
3. Remove potatoes from oven and add drained and rinsed black beans, stir together on pan so beans are warmed through.
4. Combine the sour cream and chipotle sauce in a small bowl.
5. To assemble top each tostada with a scoop of the roasted sweet potatoes and black beans and drizzle with the chipotle cream.
*You can purchase pre-made tostadas in the Hispanic aisle of most groceries. However, if you wish to make your own heat a large skillet to medium heat and add enough canola oil to cover the bottom and fry a soft corn tortilla about 2 minutes on each side until lightly browned. Lay on a wire rack or napkin lined plate to drain off any grease.
**You can garnish with chopped red onions, fresh cilantro, or crumbled queso fresco cheese.
Serving Size:2 tostadas
Amount Per Serving: Calories: 247Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 6mgSodium: 196mgCarbohydrates: 44gFiber: 9gSugar: 5gProtein: 8g