Preheat your oven to 400 degrees Fahrenheit. This temperature is perfect for roasting the sweet potatoes. You want them to get caramelized and soft.
Prepare the sweet potatoes by placing the cubes on a large baking sheet. Drizzle with olive oil and toss to coat. Make sure they’re evenly spread out—this will help them roast rather than steam.
Season the sweet potatoes with salt and pepper to taste. Don’t be shy with the seasoning; it enhances their natural sweetness.
Roast in the oven for about 40 to 45 minutes, stirring a couple of times. You’ll know they’re done when they’re soft and tender—just the way you want them!
While the sweet potatoes are roasting, heat a non-stick skillet over medium-high heat. Once hot, add the corn tortillas.
Bubbling tortillas are a good sign. When you see them starting to bubble up, carefully flip them over and heat the other side until golden brown, about 30 seconds each side.
Transfer the tortillas to a baking sheet and lightly spray with cooking spray. Place them under a hot broiler for about 2 minutes. This will give them a wonderful crisp.
Remove the tortillas from the oven and flip them over. Broil again for another 2 minutes to achieve that perfect crispiness.
Heat the black beans over the stove or in the microwave until warm. This step is simple but makes a big difference in flavor.
Assemble your tostadas by topping each crisp tortilla with warm black beans, roasted sweet potatoes, diced onion, chopped cilantro, and a squeeze of lime juice. Add any other toppings you desire, like diced avocado or salsa.
Serve warm and enjoy these delightful tostadas! They’re a little messy, but that’s part of the fun—grab them and dig in!
