Sweet potato tostadas with beans and a lime finish
myAudience · AI-generated food illustration · Original AI-generated illustration; no third-party photograph
A tostada needs a crisp base and a topping that knows when to stop. Mash some of the beans so they stay put, keep the sweet potato in small cubes and leave the cabbage raw for a fresh crunch. Build each one just before eating.
For 2 servings, use 6 small corn tortillas; 350g peeled sweet potato, cut into 1.5cm cubes; 2 tablespoons olive oil; ½ teaspoon smoked paprika; ¼ teaspoon ground cumin; ¼ teaspoon fine salt; 1 × 400g tin of black beans, drained and rinsed; 60ml water; 80g finely shredded red cabbage; 1 ripe avocado; 1 lime; and a small handful of coriander. Check tortillas for ingredients and allergens.
Heat the oven to 220°C conventional/200°C fan. Toss the sweet potato with 1 tablespoon oil, paprika, cumin and salt. Roast on a tray for 20–30 minutes, turning once, until tender and browned. Brush the tortillas lightly with the remaining oil and bake on a separate tray for 6–10 minutes, turning halfway, until crisp. Watch the thin edges closely; brands vary.
Warm the beans and water in a small saucepan for 5–7 minutes, until steaming hot. Mash roughly half, leaving the rest whole, and let any excess water evaporate. Toss the cabbage with 1 teaspoon lime juice. Slice the avocado and squeeze a little more lime over it. Spoon beans onto each tortilla, then add sweet potato, cabbage, avocado and coriander.
Serve with the remaining lime cut into wedges. Allow about 40 minutes. If you want heat, add a few thin chilli slices at the table rather than hiding them in every portion. Keep leftover cooked components separate, refrigerate within 2 hours and use within 48 hours; reheat beans and sweet potato once until steaming hot. Assemble fresh tortillas when you eat.