Crispy Vegan Tostadas with Roasted Sweet Potato, Black Beans and Guacamole

If you love the flavors of tacos and the crunch of nachos, tostadas are the perfect fusion. These vegan masterpieces start with crispy tortillas topped with hearty refried beans, roasted sweet potatoes and bell peppers seasoned with a smoky fajita spice blend, a bright tomato-jalapeño salsa and a rich, creamy guacamole drizzle. Every bite is packed with texture and bold, satisfying flavor.

This recipe is entirely plant-based and comes together in about 35 minutes. The roasted veggies can be prepped while the tortillas crisp in the oven, making it a great weeknight dinner. Serve with lime wedges for an extra pop of freshness.

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Ingredients

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. 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. Toss bell pepper, sweet potato and sliced onion on a baking sheet with a large drizzle of oil, the 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 2 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.
4. 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.
5. 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 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!
6. 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.
7. 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 need slightly less baking time, so keep an eye on them.

How do I store leftovers?

Store components separately in airtight containers in the fridge for up to 2 days. Reheat tortillas in the oven to restore crispness.

Can I make this gluten-free?

Use gluten-free tortillas and ensure your refried beans and spice blend are certified gluten-free.