Black bean and sweet potato Tostada

I thought I would try a new recipe and it was great! Mexican style food is popular in our house and also great for a larger crowd if friends!

Hope you can also try this at home and let me know your feedback!


8 tortilla wraps

2 red onions

2 red chillis

2 limes

1 tin black beans

3 sweet potatoes – peeled and chopped into small pieces

1 lettuce

4 tomatoes

1 carrot finely chopped

Rapeseed oil

2 cloves garlic

1 teaspoon cumin seeds

Chilli flakes




Pickled red onion


Rub 1 tablespoon of rapeseed oil, 1 teaspoon of chilli flakes, 1 teaspoon of paprika and 1 teaspoon of cumin into your cubed and peeled sweet potatoes. Put your cubed sweet potato on a baking tray and cook in an oven at temperature 180 degrees for 15 minutes. Leave to one side.

Add 1 tablespoon of Rapeseed oil to a frying pan and heat. Add garlic, chilli and onion to the pan and fry with 1 teaspoon of cumin seeds for 4 minutes. Add finely chopped carrots and tin of black beans to the pan and keep stirring. Add 1 tin of water and simmer for 10 minutes.

Chop lettuce and tomatoes and leave to one side.

Brush the tortilla wraps with oil and put into the oven on a flat baking tray for 10 minutes at 180 degrees until they are crispy.

Time to Build your Tostadas!

Place a large spoon of the black bean mixture into the crispy tortilla, add sweet potatoes, lettuce, red onions and tomatoes. Add salsa and guacamole/ sliced avocado plus pickled red onion as an optional extra.


You can serve this with baked Tortilla chips!