Make hassle-free, flavor-packed Sweet Potato Tostadas by roasting plantains and sweet potatoes. It’s easy, delicious, and ready in no time!
For this recipe, I used ripe plantains, which means that more of the starches have converted to sugar than in under-ripe plantains. The peel should be yellow with streaks of black. If it looks green, it’s not ready yet.
I’m seriously such a sucker for toppings. I can make Mexican food pretty much any time I like because I always have cilantro, avocado, lime, and pickled onions on hand.
Of course, the toppings are always up to you; but trust me on the base for this recipe. The savory black beans pair perfectly with the roasted plantains on these sweet potato tostadas.
Table of Contents
Reasons to Love These Tostadas
- Packed with vitamins and fiber, Sweet Potato Tostadas combines health benefits with a mouthwatering taste.
- Sweet Potato Tostadas recipe is simple to follow, making it a quick and easy option for busy weeknights.
- This dish is excellent for meal prepping, allowing you to prepare ingredients ahead for quick assembly.
Recipe Ingredients
- Sweet Potatoes: Naturally sweet with an earthy flavor, they become soft and creamy when roasted.
- Plantains: Sweet with caramel notes when ripe, it enhances the dish with a unique, sweet flavor.
- Refried Black Beans: Rich and savory with a slight smokiness.
See the recipe card for full information on ingredients and quantities.
Variations
- Topping Options: Pickled jalapeños add tangy spice, while red pepper flakes offer heat. Fresh tomatoes bring a juicy, refreshing flavor. Add creamy avocado slices, lime wedges for zest, cotija cheese for a salty finish, and fresh Pico de Gallo or salsa for a vibrant, zesty touch.
- Spice Variation: Sprinkle cumin and garlic powder on the sweet potatoes and plantains before roasting to enhance their flavor.
How to Make Sweet Potato Tostadas
Step #1: Preheat the oven to 425°F (220°C). Peel and finely dice the sweet potato; transfer to a parchment-lined baking sheet. Peel and slice the plantains; transfer to a second parchment-lined baking sheet. Drizzle one tablespoon of oil over each sheet and season generously with kosher salt. Toss the sweet potatoes and plantains in the oil to coat evenly. Place the sweet potatoes on the bottom rack of the preheated oven and the plantains on the top rack. Bake for 10 minutes, or until the plantains and sweet potatoes begin to brown. Working one sheet at a time, use a spatula to flip over the plantains and sweet potatoes. Bake for another 10 to 15 minutes, until the sweet potatoes are fork-tender and the plantains are golden brown. Remove from the oven and set aside to cool.
Step #2: Meanwhile, heat the refried beans in a large pan set over medium heat. Stir frequently; once the beans are warm, turn the heat off and cover the pan.
Step #3: Heat the tostada shells in the microwave according to package instructions.
Step #4: Spread the refried beans over the tostada shells. Top with the plantains and sweet potatoes. Garnish as desired and serve at once.
Expert Tips
- Prevent Soggy Tostadas: To prevent sogginess, assemble the tostadas just before serving. Keep the refried beans and toppings separate until ready to eat, ensuring the shells stay crisp and crunchy.
- Perfect Roasting: To achieve perfectly roasted sweet potato cubes and plantains, ensure your oven is fully preheated before placing them inside. This helps to evenly roast the vegetables, enhancing their natural sweetness and flavor.
Frequently Asked Questions
Spread a layer of refried beans first to help “glue” the toppings in place. This base holds everything together and ensures each bite has a balanced mix of flavors.
Try homemade tortilla chips for tostada shells. Swap tostada shells with homemade baked corn tortillas. These chips provide the same crunch but with a lighter, taco-like feel.
Storage Info
To store Sweet Potato Tostadas, keep the roasted sweet potatoes and plantains in an airtight container in the refrigerator for up to 3 days. Refried beans can also be stored separately in a sealed container. Tostada shells should be kept in a cool, dry place.
To reheat the sweet potatoes and plantains in the oven at 350°F (175°C) for 10 minutes or until warm. Assemble just before serving for optimal crispness and freshness.
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Sweet Potato Tostadas Recipe
RECOMMENDED PRODUCTS
Ingredients
- 2 large sweet potatoes
- 2 ripe plantains
- 2 tbsp grapeseed oil - divided
- Kosher salt
- 2 14.5 ounce cans Old El Paso™ refried black beans
- 1 12 count package Old El Paso™ tostada shells
- Optional Toppings: pickled jalapenos - red pepper flakes, avocado, cilantro
Instructions
- Preheat the oven to 425°F (220°C). Peel and finely dice the sweet potato; transfer to a parchment-lined baking sheet. Peel and slice the plantains; transfer to a second parchment-lined baking sheet. Drizzle one tablespoon of oil over each sheet and season generously with kosher salt. Toss the sweet potatoes and plantains in the oil to coat evenly. Place the sweet potatoes on the bottom rack of the preheated oven and the plantains on the top rack. Bake for 10 minutes, or until the plantains and sweet potatoes begin to brown. Working one sheet at a time, use a spatula to flip over the plantains and sweet potatoes. Bake for another 10 to 15 minutes, until the sweet potatoes are fork-tender and the plantains are golden brown. Remove from the oven and set aside to cool.
- Meanwhile, heat the refried beans in a large pan set over medium heat. Stir frequently; once the beans are warm, turn the heat off and cover the pan.
- Heat the tostada shells in the microwave according to package instructions.
- Spread the refried beans over the tostada shells. Top with the plantains and sweet potatoes. Garnish as desired and serve at once.
NOTES
Nutrition
the plantains look so crispy!! and what a coincidence that you spout banana trivia too; somehow i started talking about how bananas are climacteric yesterday out of the blue, with people who i’m pretty sure don’t care about how bananas ripen. oops.