Loaded Beef, Sweet Potato &Amp; Black Bean Tostadas with Creamy Guacamole

These loaded tostadas bring together all the best taco flavors on a crispy tortilla base. Seasoned ground beef, roasted sweet potatoes and bell peppers, creamy refried black beans and a bright tomato-jalapeño salsa are topped with a luscious guacamole drizzle. Perfect for a fun weeknight dinner that the whole family will love.

Each bite offers a satisfying crunch from the toasted tortillas, balanced by the richness of the beef and beans and the freshness of the salsa. The creamy guacamole sauce ties everything together with a tangy finish. Serve with lime wedges for an extra pop of citrus.

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Ingredients

16 ounce Refried Black BeansView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

15 ounce Ground BeefView 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) Black PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F with racks in top and middle positions. Wash and dry 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 drizzle of oil, Fajita Spice Blend and a 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. Meanwhile, 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. Set salsa aside.
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. Set creamy guacamole aside.
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 be smaller and crisp up faster, so adjust baking time accordingly.

How can I make this recipe vegetarian?

Simply omit the ground beef and add extra black beans or roasted vegetables. The flavors will still be delicious.

Can I prepare any components ahead of time?

You can roast the vegetables and make the salsa and creamy guacamole up to a day in advance. Store separately in the fridge. Toast the tortillas just before serving for best crunch.