Spiced Turkey, Sweet Potato &Amp; Black Bean Tostadas with Fresh Salsa and Creamy Guacamole

These loaded tostadas bring together all the best taco and nacho flavors in one crunchy, satisfying bite. A spiced ground turkey and roasted sweet potato mixture sits atop a crispy tortilla, layered with refried black beans, a zesty tomato-jalapeño salsa and a drizzle of creamy guacamole. It’s a hearty, flavor-packed meal that comes together quickly.

Perfect for a weeknight dinner or a fun weekend lunch, these tostadas are fully customizable. Adjust the heat by adding more or less jalapeño and feel free to swap in your favorite toppings. Serve with extra lime wedges for a bright finish.

Log in to save recipes and build weekly shopping lists.

Ingredients

10 ounce Ground TurkeyView 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

7 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F with racks in the top and middle positions. Wash and dry all produce. Core and thinly slice the bell pepper into strips. Peel and dice the sweet potato into ½-inch pieces. Halve, peel and thinly slice the onion; mince a few slices until you have 2 tablespoons (4 tablespoons for 4 servings).
2. On a baking sheet, toss the bell pepper, sweet potato and sliced onion with a generous drizzle of oil, the fajita spice blend and a big pinch of salt and pepper. Roast on the top rack until browned and tender, 20-25 minutes. (For 4 servings, divide vegetables between two sheets and roast on top and middle racks.)
3. While the vegetables roast, dice the tomato into ¼-inch pieces. Chop the cilantro. Quarter the lime. Mince the jalapeño, removing ribs and seeds for less heat. In a medium bowl, combine the 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 the mayonnaise and guacamole. Whisk in water 1 teaspoon at a time until the mixture reaches a drizzling consistency. Season with salt.
4. 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, flipping halfway through, until lightly golden, 2-3 minutes per side. (For 4 servings, wait for the vegetables to finish roasting, then transfer them to a large bowl. Divide the tortillas between two baking sheets and bake on top and middle racks, flipping the tortillas and swapping rack positions halfway through.) Watch carefully-tortillas can burn quickly.
5. Meanwhile, heat a drizzle of oil in a medium pot over medium-high heat. Add the refried black beans and cook until warmed through, 1-2 minutes.
6. Divide the tostadas among plates. Spread each with refried beans, then top with the roasted vegetables, salsa and creamy guacamole. Serve with the remaining lime wedges on the side.

Recipe Tips

FAQ

Can I make these tostadas ahead of time?

You can prep the components in advance: roast the vegetables, make the salsa and prepare the creamy guacamole. Assemble just before serving to keep the tortillas crispy.

What can I use instead of ground turkey?

Ground chicken, beef or a plant-based ground meat substitute work well. You can also skip the meat entirely for a vegetarian version.

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 crisp the tortillas in the oven before assembling.