Crispy Shrimp Tostadas with Roasted Sweet Potato, Black Beans &Amp; Creamy Guacamole

If you love the crunch of nachos and the bold flavors of tacos, these tostadas are your perfect match. They start with crispy flour tortillas, then get piled high with creamy refried beans, roasted sweet potato and bell pepper seasoned with fajita spices and juicy shrimp. A fresh tomato-jalapeño salsa and a luscious guacamole mayo drizzle tie everything together.

This recipe is all about texture and taste-each bite offers a mix of crunchy, creamy and zesty elements. It’s a fun, hands-on meal that comes together quickly, making it ideal for busy weeknights or casual gatherings.

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Ingredients

16 ounce Refried Black BeansView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fajita Spice BlendView ingredient guideLike ingredientDislike ingredient

4 tablespoon Vegan MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

4 tablespoon GuacamoleView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust racks to top and middle positions and preheat oven to 450°F. Wash and dry all produce. Halve, core and thinly slice bell pepper into strips. Peel and dice sweet potato into ½-inch pieces. Halve, peel and thinly slice onion; mince a few slices until you have 2 tablespoons (4 tablespoons for 4 servings).
2. On a baking sheet, toss bell pepper, sweet potato and sliced onion with a generous drizzle of oil, Fajita Spice Blend, a big pinch of salt and pepper. Roast on top rack until browned and tender, 20-25 minutes. (For 4 servings, divide veggies between two sheets; roast on top and middle racks.)
3. While veggies roast, dice tomato into ¼-inch pieces. Roughly chop cilantro. Quarter lime. Mince jalapeño, removing ribs and seeds for less heat. In a medium bowl, combine tomato, minced onion, cilantro, juice from half the lime, a pinch of salt and pepper and as much jalapeño as you like. In a small bowl, whisk together mayonnaise and guacamole. Whisk in water 1 teaspoon at a time until mixture reaches a drizzling consistency. Season with salt.
4. Drizzle tortillas with 1 tablespoon oil (2 tablespoons for 4 servings); brush or rub to coat both sides. Arrange on a second baking sheet in a single layer. Gently prick each tortilla in a few places with a fork. Bake on middle rack, flipping halfway through, until lightly golden, 2-3 minutes per side. (For 4 servings, wait for veggies to finish roasting, then transfer veggies to a large bowl. Divide tortillas between two baking sheets and bake on top and middle racks, flipping tortillas and swapping rack positions halfway through.) Watch carefully-tortillas can quickly go from toasted to burned!
5. Meanwhile, heat a drizzle of oil in a medium pot over medium-high heat. Add refried black beans and cook until warmed through, 1-2 minutes.
6. Divide tostadas between plates; spread each with refried beans. Top with roasted veggies, salsa and creamy guacamole. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well. They may be smaller and crisp up faster, so keep an eye on them while baking.

How do I make this recipe dairy-free or vegan?

This recipe is already vegan if you use vegan mayonnaise and guacamole. The shrimp can be omitted or replaced with extra black beans or roasted vegetables.

Can I prepare any components ahead of time?

Absolutely! Roast the vegetables and make the salsa and creamy guacamole up to a day in advance. Store separately in the fridge. Assemble just before serving.