Crispy Chicken, Sweet Potato &Amp; Black Bean Tostadas with Creamy Guacamole

If you love the flavors of tacos but crave the crunch of nachos, these tostadas are the perfect fusion. Piled high with seasoned chicken, roasted sweet potatoes and bell peppers, creamy refried black beans and a bright tomato salsa, every bite delivers a satisfying mix of textures and tastes. The crowning touch is a drizzle of creamy guacamole that ties it all together.

This recipe is a fantastic way to enjoy a hearty, flavor-packed meal that comes together quickly. The roasted vegetables get a boost from fajita seasoning, while the fresh salsa adds a zesty kick. Whether for a weeknight dinner or a fun weekend lunch, these tostadas are sure to become a favorite.

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Ingredients

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

16 ounce Refried Black BeansView ingredient guideLike ingredientDislike ingredient

1 unit OnionView 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. Preheat the oven to 450°F (230°C) with racks in the top and middle positions. Wash and dry all produce. Core and seed the bell pepper, then slice into thin strips. Peel the sweet potato and cut into ½-inch cubes. Halve and peel the onion; thinly slice half and mince enough of the remaining to get 2 tablespoons (4 tablespoons for 4 servings).
2. On a baking sheet, toss the bell pepper strips, sweet potato cubes and sliced onion with a generous drizzle of oil, the fajita spice blend, a big pinch of salt and some pepper. Spread in an even layer. Roast on the top rack until browned and tender, 20-25 minutes. (For 4 servings, divide the vegetables between two baking sheets and roast on the top and middle racks.)
3. While the vegetables roast, dice the tomato into ¼-inch pieces. Chop the cilantro. Cut the lime into quarters. Mince the jalapeño (remove ribs and seeds for less heat). In a medium bowl, combine the diced tomato, minced onion, chopped cilantro, the juice from half the lime, a pinch of salt and pepper and as much minced jalapeño as you like. Set the salsa aside.
4. In a small bowl, whisk together the vegan mayonnaise and guacamole. Whisk in water 1 teaspoon at a time until the mixture reaches a drizzling consistency. Season with salt to taste.
5. Drizzle the tortillas with 1 tablespoon oil (2 tablespoons for 4 servings) and brush or rub to coat both sides. Arrange them in a single layer on a second baking sheet. Gently prick each tortilla in a few places with a fork. Bake on the middle rack until lightly golden, 2-3 minutes per side, flipping halfway. (For 4 servings, after the vegetables are done, transfer them to a large bowl; divide the tortillas between two baking sheets and bake on the top and middle racks, flipping and swapping rack positions halfway.) Watch carefully-tortillas can burn quickly.
6. Meanwhile, heat a drizzle of oil in a medium pot over medium-high heat. Add the refried black beans and cook, stirring, until warmed through, 1-2 minutes.
7. To serve, divide the tostada shells among plates. Spread each with a layer of refried beans. Top with the roasted vegetables, fresh salsa and a drizzle of the creamy guacamole. Serve with the remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well too. They are smaller and may need slightly less baking time, so keep an eye on them.

How do I store leftovers?

Store the components separately in airtight containers in the refrigerator for up to 2 days. Reheat the vegetables and beans and assemble fresh tostadas just before serving.

Can I make this recipe vegetarian?

Absolutely! Simply omit the chicken or replace it with extra black beans or roasted vegetables for a hearty vegetarian version.