Sweet Potato Refried Bean Tostadas

Published on November 26, 2021 Sweet Potato Refried Bean Tostadas- crispy tostadas with mashed sweet potatoes, refried beans, fresh kale slaw, avocado, and creamy cilantro lime dressing! This meatless meal is full of flavor and perfect for an easy weeknight meal. 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.