Black Bean Tostadas With Sweet Potato and Poblanos


Canned refried beans are an essential shortcut staple for delicious, vegetarian meals. They are flavorful, hearty, and as easy as using a can opener. Weeknight win! In this recipe, they are a tasty backdrop to fresh ingredients like a cabbage and radish slaw, plus roasted sweet potatoes and poblanos. Crema ties it all together, and if you want to add even more richness, finish it off with a crumble of cotija cheese, too. Shopping tip: If you can’t find tostadas, you can just use tortilla chips to turn this recipe into nachos. Or, pan-fry soft tortillas in a skillet with hot oil until crispy on both sides.

Black Bean Tostadas With Sweet Potato and Poblanos on a Plate on a Table
Photo: Victor Protasio
Hands On Time:
20 mins
Total Time:
35 mins
4 serves


  • 1 sweet potato, chopped

  • 3 poblano peppers, seeded and chopped

  • 1 teaspoon ground cumin

  • 4 tablespoons olive oil, divided

  • ¾ teaspoon kosher salt, divided

  • 2 tablespoons fresh lime juice (from 1 lime)

  • 3 cups shredded red cabbage (from 1 small head)

  • 4 radishes, thinly sliced

  • 1 cup chopped fresh cilantro leaves

  • 1 15.5-oz. can refried black beans, warmed

  • 4 5-in. corn tostadas

  • ¼ cup sour cream

  • Lime wedges, for serving


  1. Preheat oven to 400°F. Toss sweet potato and poblanos with cumin, 1 tablespoon oil, and ½ teaspoon salt in a bowl; spread in a single layer on a rimmed baking sheet. Roast until vegetables are tender, about 25 minutes, stirring halfway through.

  2. Meanwhile, whisk lime juice and remaining 3 tablespoons oil and ¼ teaspoon salt in a large bowl. Add cabbage, radishes, and cilantro and toss to coat.

  3. Spread refried black beans on tostadas. Top with sweet potato mixture, slaw, and sour cream; serve with lime wedges.

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