Sweet Potato Black Bean Tostadas
These sweet potato tostadas pack in plenty of plant-based protein, combining hearty black beans and nutrient-packed sweet potatoes for a satisfying and flavorful meal. Along with the protein, you’ll also get a boost of gut-healthy fiber and plenty of anti-inflammatory vitamins and minerals from the sweet potatoes.
Ingredients
- 1½ pounds unpeeled sweet potatoes, chopped (about 4 cups)
- 4 tablespoons extra-virgin olive oil, divided
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 tablespoon no-salt-added taco seasoning (such as mrs. dash), divided
- 1½ teaspoons salt, divided
- 6 (6-inch) yellow corn tortillas
- 1 medium white onion, finely chopped (about 1 cup), divided
- 3 cloves garlic, finely chopped (1 tablespoon)
- 1 (15-ounce) can no-salt-added black beans, undrained
- 6 tablespoons lower-sodium vegetable broth
- 2 medium tomatoes, finely chopped (about 2 cups)
- 1 small red onion, finely chopped (about ½ cup)
- ½ cup finely chopped fresh cilantro
- 1 small jalapeño pepper, seeded and finely chopped (2 tablespoons)
- 3 tablespoons lime juice, plus wedges for serving
- ½ teaspoon freshly ground black pepper
- 2 tablespoons mexican crema, divided