One-Pan Black Bean Sweet Potato Tostadas

Party on . . . a tostada shell?

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We all want weeknight dinners to be a “party on the plate”— but let’s face it, we don’t usually have a ton of energy to cook at 6 pm on a Wednesday. That’s where these black bean sweet potato tostadas win BIG. Cooked in just one pan in under 30 minutes, crispy sweet potatoes and black beans are showered with pickled onions, herbs, and cheese, and served on a crunchy tostada shell with a drizzle of lime crema for a fresh, fun weeknight dinner. Bonus: it’s equally delicious for lunch the next day.

To achieve perfect crispy sweet potatoes, slightly undercooking them in the water is key. You want those sweet potatoes to be just cooked but not too tender so they hold their shape when you’re crisping them up. Once they go into the pan, give them a little toss to coat in the oil, and then leave them be until that first side gets browned and crisp before messing with them again. You don’t want them to burn, but they can’t brown if you’re constantly moving them around.

Premade tostada shells are available at most supermarkets, but if you can’t find them, you could buy hard taco shells and break them in half, or even use tortilla chips to turn this into a sort of tostada salad. You could also make your own tostada shells by brushing corn tortillas with oil and baking them on a bare metal baking sheet at 450 degrees for four minutes on each side until crispy.

tostadas get their vibrant color and flavor from a plethora of toppings, including queso fresco, cilantro, pickled onions, and a tangy lime crema. I love this specific combination because it brings the perfect blend of freshness, richness, and tang to balance the earthy black beans and sweet potatoes, but if you don’t have or can’t find some of these ingredients, feel free to substitute as necessary. Try Cotija, mozzarella, or even feta in place of the queso fresco, or pickled jalapeños in place of the red onion.

Enjoy!

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One-Pan Black Bean Sweet Potato Tostadas

(Makes 12)

1 lb. sweet potatoes, peeled and cut into ½” cubes (2-3 medium)

1 ¾ tsp kosher salt (I used Diamond Crystal), divided

4 tbsp. neutral oil, divided

1 small yellow onion, finely chopped

1 jalapeño, seeded and finely chopped

3 garlic cloves, peeled and finely chopped

1 (14.5-oz.) can black beans, rinsed and drained

1 teaspoon hot paprika

½ teaspoon cumin

¼ cup water

Pickled onions (recipe below)

¼ cup queso fresco (optional)

Fresh cilantro

12 tostada shells

Lime crema (recipe below)

Equipment: large pan, colander, small pot (for quick pickles), small bowl (for lime crema)

Instructions

1. In a large pan, combine sweet potatoes and ½ teaspoon salt. Add cold water to cover. Bring to a boil over high heat; reduce heat and simmer until just tender, 3-4 minutes (don’t overcook). Drain well. Wipe out pan.

2. In same pan, heat 3 tablespoons oil over medium-high heat until shimmering. Add drained sweet potatoes and toss to coat evenly in the oil. Spread into a single layer and cook, undisturbed, until lightly browned and crisp on the bottom, 3-4 minutes (don’t walk away—once they start to brown they will burn easily). Season with ¼ teaspoon kosher salt and continue to cook, tossing occasionally, until crispy on all sides, 2-3 minutes more. Remove to a small plate and set aside.

3. Add 1 tablespoon oil to the pan and return to medium heat. Add onion and ½ teaspoon salt, and cook until softened, 5-7 minutes. Add jalapeño and garlic and continue to cook 2 minutes more. (If onions begin to brown on the edges at any point, add a few tablespoons water to the pan to prevent burning.) Add black beans, paprika, cumin, ½ teaspoon salt, and ¼ cup water to the pan. Stir until beans are heated through and liquid has almost disappeared, about 1 minute.

4. Return sweet potatoes to the pan and toss to incorporate. Taste and season with additional salt as needed, then top with pickled onions, queso fresco, and cilantro.

5. Serve on tostada shells with lime crema.

Quick Pickled Red Onions

(Makes 1 cup)

1 red onion, peeled and thinly sliced

¾ cup distilled white vinegar

½ tsp. granulated sugar or honey

½ tsp. kosher salt (I used Diamond Crystal)

Equipment: small pot, colander, non-reactive bowl

1. In a small pot, bring 2-3 cups water to a boil over high heat. Place onions in a colander set over the sink.

2. Pour boiling water over onions (this helps to remove some of their bite). Let drain completely.

3. Meanwhile, in a medium, nonreactive bowl, whisk together white vinegar, sugar, and salt. Add drained onions and toss to coat with pickling liquid.

4. Let onions sit in pickling liquid until they have softened slightly and taste tangy, 15-30 minutes. If not using immediately, refrigerate, covered, in an airtight container.

5. Note: How pickled you want your onions is completely up to you, but the longer they sit in the pickling liquid, the pickled they’ll become. If you want them super pickled, you can even cover and refrigerate them overnight in the brine.

Lime Crema

(Makes 1/2 cup)

½ cup sour cream

1 tbsp. freshly squeezed lime juice

½ tsp. kosher salt (I used Diamond Crystal)

Water to thin

Equipment: small bowl, whisk

1. In a small bowl, whisk together sour cream, lime juice, and salt. Add water, a tablespoon at a time, until crema reaches desired consistency (I like a thick drizzle).

2. Use immediately or refrigerate up to 3 days.

Originally posted October 10, 2025.