These sweet potato vegetarian tostadas are loaded with flavor and come together in about 30 minutes without any expensive or fancy ingredients. They're crunchy, sweet, spicy, and you can top them with whatever you want, so they're totally customizable.
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These vegetarian tostadas are great for busy weeknights or Meatless Mondays! It's easy to double or triple the recipe, so they're also great for feeding a crowd quickly and inexpensively. Don't like a topping or ingredient we recommend? Totally fine--make these exactly what you want them to be. If you're looking for other great Mexican-inspired recipes, try our Jalapeño Popper Chicken Enchiladas or Blackened Mahi Mahi Tacos.
Key Ingredients
For the tostadas:
- Sweet potatoes
- Taco seasoning
- Refried black beans
- Shredded cheddar or pepper jack cheese
- Corn tostadas
- Avocados (optional)
- Pickled jalapeños (optional)
- Cotija cheese (optional)
For the optional avocado crema:
- Avocado
- Greek yogurt
- Lime juice
- Pickled jalapeños
- Taco seasoning
See recipe card for amounts.
Instructions
Step 1: Preheat your oven to 425°F. Cut the sweet potatoes into small (about ½ inch) cubes. Toss with vegetable or avocado oil on a baking sheet, then add taco seasoning and toss until the sweet potatoes are evenly coated (I just use my hands). Cook in the preheated oven for 20 minutes or until tender (you should be able to pierce them easily with a fork).
Step 2: Top each corn tostada with black beans and cheddar or pepper jack cheese and arrange on baking sheets. Bake at 425° for 5-10 minutes, until the beans are warm and the cheese is melted.
Step 3 (optional): Make the avocado crema. Add the avocado, greek yogurt, lime juice, salt, pickled jalapeños (omit if you don't like spicy food), taco seasoning, and water to a food processor or blender and blend until smooth.
Step 4: Top the warmed tostadas with the cooked sweet potatoes and your desired toppings. We like ours with the avocado crema, crumbled cotija cheese, pickled jalapeños, and cubed fresh avocados.
Alternative toppings
We top our tostadas with avocado crema, pickled jalapeños, cotija cheese and fresh avocado, but here are some alternative or additional suggestions:
- Queso fresco
- Sour cream or Mexican crema
- Salsa
- Guacamole (try our recipe here)
- Tomatoes
- Crumbled bacon
- Pico de gallo
- Queso dip
- Pickled onions
Frequently asked questions
You sure can! These are delicious with or without cheese. To make vegan, omit the cheese and the crema!
You can! Tostadas are just fried corn tortillas, so you can definitely make your own if you already have regular corn tortillas on hand. Here's a good recipe.
We love to serve these with Mexican rice and beans or chips and salsa. Our favorite Mexican rice recipe is this Instant Pot Mexican Rice from Tastes Better From Scratch.
Sweet Potato Vegetarian Tostadas Recipe
These sweet potato vegetarian tostadas are loaded with flavor and come together in about 30 minutes without any expensive or fancy ingredients. They're crunchy, sweet, spicy, and you can top them with whatever you want, so they're totally customizable.
8
tostadas5
minutes25
minutes350
kcal30
minutesPrevent your screen from going dark!
Ingredients
- For the tostadas:
8 8 corn tostada shells
2 2 medium sweet potatoes
2 tablespoons 2 avocado or vegetable oil
½ ounce ½ taco seasoning (half of a 1 ounce packet)
14 ounces 14 canned black refried beans
1.5 cups 1.5 shredded cheddar or pepper-jack cheese
Cubed avocado for topping (optional)
Pickled jalapeños for topping (optional)
Crumbled cotija cheese for topping (optional)
- For the avocado crema (optional):
1 1 avocado, peeled and pit removed
½ cup ½ greek yogurt
Juice of Juice of 1 lime
½ teaspoon ½ salt
¼ cup ¼ pickled jalapeños (omit if you don't like spicy food)
½ teaspoon ½ taco seasoning
¼ cup ¼ water
Directions
- Preheat your oven to 425°F. Cut the sweet potatoes into small (about ½ inch) cubes. Toss with vegetable or avocado oil on a baking sheet, then add taco seasoning and toss until the sweet potatoes are evenly coated. Cook in the preheated oven for 20 minutes or until tender (you should be able to pierce them easily with a fork).
- Top each corn tostada with refried black beans and cheddar cheese and arrange on baking sheets. Bake at 425°F for 5-10 minutes, until the beans are warm and the cheese is melted.
- Make the avocado crema (optional). Add the crema ingredients to a food processor or blender and blend until smooth.
- Top the warmed tostadas with the cooked sweet potatoes and your desired toppings. We like ours with the avocado crema, crumbled cotija cheese, pickled jalapeños, and cubed fresh avocados.
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