PlumTally
Sweet Potato Black Bean Tostadas
1h 15m$9.64

Sweet Potato Black Bean Tostadas

Crisp sheet-pan corn tortillas topped with roasted sweet potatoes, black beans, red cabbage, avocado, and salsa verde. A bright, plant-based tostada meal for lunch or dinner.

  • black beans
  • Mexican-inspired
  • one-pan
  • plant-based
  • potatoes
  • sheet-pan
  • sweet potatoes
  • tostadas
  • Vegan
  • Vegetarian
Bundle it with similar meals
20 min prep55 min cook4 servingsmedium

Shopping options

Check ingredients to include themPackage used · most used first

lime · 1 Each

Fresh Large Limes - Each

100%

In recipe$0.69
To buy$0.69
Details
Fresh Citrus · 1 each$0.69 per packageBuy 1Package use: 100%Product matchEstimated at KROGER

avocado · 1 Each

Fresh Large Ripe Avocado

100%

In recipe$2.50
To buy$2.50
Details
Fresh Avocados · 1 each$2.50 per packageBuy 1Package use: 100%Product matchEstimated at KROGER

canned black beans · 1 Can

Bush's Black Beans 15 oz

100%

In recipe$1.49
To buy$1.49
Details
Bush's Best · 15 oz$1.49 per packageBuy 1Package use: 100%Product matchEstimated at KROGER

sweet potatoes · 1.5 Pound

Sweet Potato

75%

In recipe$2.24
To buy$2.98
Details
Fresh Potatoes · 1 lb$1.49 per packageBuy 2Package use: 75%Product matchEstimated at KROGER

salsa verde · 0.75 Cup

Herdez® Salsa Verde Mild

Sale

38%

In recipe$1.01
To buy$2.69
Details
Herdez · net wt 16 oz (1 lb) 454g$2.99
Sale
$2.69 per packageBuy 1Package use: 38%Product matchEstimated at KROGER

red cabbage · 2 Cup

Red Cabbage

31%

In recipe$0.40
To buy$1.29
Details
Fresh Cabbage · 1 lb$1.29 per packageBuy 1Package use: 31%Product matchEstimated at KROGER

corn tortillas · 8 Count

Kroger® Soft Traditional White Corn Tortillas

27%

In recipe$0.53
To buy$1.99
Details
Kroger · 30 ct$1.99 per packageBuy 1Package use: 27%Product matchEstimated at KROGER

extra-virgin olive oil · 2 Tablespoon

Kroger® Extra Virgin Olive Oil

6%

In recipe$0.41
To buy$6.99
Details
Kroger · 16.9 fl oz$6.99 per packageBuy 1Package use: 6%Product matchEstimated at KROGER

ground cumin · 1 Teaspoon

Kroger® Ground Cumin Shaker

5%

In recipe$0.21
To buy$3.99
Details
Kroger · 1.62 oz$3.99 per packageBuy 1Package use: 5%Product matchEstimated at KROGER

chili powder · 1.5 Teaspoon

Kroger® Chili Powder Shaker

4%

In recipe$0.13
To buy$3.59
Details
Kroger · 4 oz$3.59 per packageBuy 1Package use: 4%Product matchEstimated at KROGER

fine sea salt · 0.75 Teaspoon

Morton is All-Natural Fine Sea Salt, Non Iodized Seasoning Salt 17.6 Oz

1%

In recipe$0.03
To buy$3.79
Details
Morton · 17.6 oz$3.79 per packageBuy 1Package use: 1%Product matchEstimated at KROGER

Cost Summary

Availability unavailable
$9.64

· only what you use

$2.41

per serving · 4 servings

You pay at checkout$31.99
30% used in this recipe$22.35 unused

Cook this recipe

  • sweet potatoes-1 1/2 lb
  • canned black beans-1 can
  • corn tortillas-8 tortilla
  • red cabbage-2 cups
  • avocado-1 each
  • salsa verde-3/4 cup
  • extra-virgin olive oil-2 tablespoons
  • chili powder-1 1/2 teaspoons
  • ground cumin-1 teaspoon
  • fine sea salt-3/4 teaspoon
  • lime-1 each
1
Preheat and prep vegetables
Oven
Cutting Board
Colander
Can opener
Chef’s knife

Preheat to 425°F. Set out an 18-by-13-inch rimmed pan, 2-quart ovenproof casserole with lid or foil and a wire rack. Dice sweet potatoes into ½-inch pieces, rinse beans and slice cabbage.

Keep fingers clear of the knife blade while dicing the sweet potatoes and slicing the cabbage.

1 1/2 pounds sweet potato
1 can black beans
2 cups red cabbage
2
Season sweet potatoes
Spatula
Rimmed sheet pan
Measuring cups and spoons

Toss sweet potatoes with three-quarters of the oil, chili powder, cumin and two-thirds of the salt. Spread in a single layer.

1 1/2 pounds sweet potato
1 1/2 tablespoons olive oil
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
3
Roast filling
Oven
Spatula
Rimmed sheet pan

Roast for 20 minutes, then add beans and remaining salt. Stir and roast 8–10 minutes more, until potatoes are fork-tender and beans heated through.

Use oven mitts when handling the hot rimmed sheet pan.

Shake excess water from the rinsed beans before adding them to reduce steam and splatter in the oven.

1 can black beans
1/4 teaspoon salt
4
Crisp tortillas
Oven
Spatula
Rimmed sheet pan
Serving plates

Transfer filling to the covered ovenproof casserole. Lightly coat tortillas with remaining oil, dividing it across batches. Bake in a single layer for 4 minutes, flip, then bake 3–4 minutes more, until crisp. Hold finished tortillas uncovered on a rack. Once all are done, return the covered filling to the oven for about 5 minutes, until hot throughout.

Use oven mitts when handling the hot rimmed sheet pan.

Flip tortillas carefully with a spatula so they do not slide on the hot pan.

8 Count corn tortilla
1 1/2 teaspoons olive oil
5
Prep avocado and lime
Cutting Board
Chef’s knife

While tortillas crisp, slice avocado on a stable cutting board and cut lime into wedges. Set out cabbage and salsa verde.

Cut the avocado on a stable cutting board, not in your hand.

1 Each avocado
1 Each lime
2 cups red cabbage
3/4 cup salsa verde
6
Assemble and serve
Serving plates

Top crisp tortillas with hot filling, cabbage, avocado and salsa verde. Finish with lime and serve immediately, placing excess topping alongside.

8 Count corn tortilla
2 cups red cabbage
1 Each avocado
3/4 cup salsa verde
1 Each lime
7

How did it turn out?

Rating and review tools are unavailable right now.