Vegan Sweet Potato & Black Bean Tostadas
with Bell Pepper, Salsa & Creamy Guacamole
- Soy
- Wheat
If you can’t decide between the flavors of your fav taco and the satisfying crunch-factor of a plate of nachos, you’ll love tostadas—the perfect marriage of the two. These vegan masterpieces are piled high with hearty refried beans, roasted veggies spiced with our amazing fajita spice blend, fresh tomato salsa, and rich and creamy guac. Yep, so much deliciousness, it’s safe to say you won’t miss the meat!
Ingredients
1 unit
Bell Pepper
1 unit
Sweet Potatoes
1 unit
Yellow Onion
1 tablespoon
Fajita Spice Blend
1 unit
Tomato
¼ ounce
Cilantro
1 unit
Lime
1 unit
Jalapeño
4 tablespoon
Vegan Mayo
4 tablespoon
Guacamole
6 unit
Flour Tortillas
(Contains: Soy, Wheat)
1 unit
Refried Black Beans
Not included in your delivery
2 tablespoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust racks to top and middle positions and preheat oven to 450 degrees. 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 TBSP (4 TBSP for 4 servings).
• Toss bell pepper, sweet potato, and sliced onion on a baking sheet with a large drizzle of oil, 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.)
• 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. • In a small bowl, whisk to combine vegan mayo and guacamole. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt.
• Drizzle tortillas with 1 TBSP oil (2 TBSP 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, 4-5 minutes per side. (For 4, 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.) TIP: Watch carefully—tortillas can quickly go from toasted to burned!
• Meanwhile, heat a drizzle of oil in a medium pot over medium-high heat. Add refried beans and cook until warmed through, 1-2 minutes.
• 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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the combination of sweet potatoes and black beans, with some calling it an "explosion of flavors" 🎉.
- Ease of prep: While tasty, some found it time-consuming with many steps and dishes; others said it was surprisingly easy to make.
- Suggestions: Consider adding cheese for non-vegans; use whole black beans instead of refried for better texture.
- Portions: Several mentioned needing more sweet potato and veggies to adequately fill all the tostadas.
- Texture: Some found the tostadas messy to eat; consider serving as tacos or a bowl for easier handling.
Reviews from our home cooks
This is one of our favorite meals! I added another sweet potato and cooked the onion with sliced brussel sprouts. I left out the bell pepper. Then I made them into soft tacos instead of tostadas. It is very similar to another recipe from Hello Fresh that we love. Just used brussel sprouts instead of kale since we didn't have any on hand. So good!
Really loving all the vegan meals that show how incredible tasting eating vegan can be (even though I am not personally vegan, I just appreciate a fully plant-based meal). These tostadas were excellent. Great flavor!
For what looked like fairly standard tostadas, these were really delicious. The sweet potatoes and the guacamole really boosted the flavors.
I wasn't sure how the sweet potatoes would pair with the black beans but it was absolutely delicious! So flavorful!
Changing the black beans to refried black beans was a great choice. They're a much better base for the tostadas and help hold the other toppings down
I made 3 meals out of the recipe and 2 tostadas were plenty for me. Easy and tasty.
This was fantastic!! Loved the sweet potato/veggie mix and fresh salsa!! Crispy tostada was perfect base!
Corn tortillas are more traditional for tostadas. Water added to black beans made them too runny. I just used the bean liquid and mashed the beans to make them more like refried beans. The crisp flour tortillas made the tostadas very messy to eat. The flour tortillas had no substance...they just melted away in my mouth.
Tasty and different. So flavorful that no one cared it was vegan. We did feel that there should be more sweet potatoes though. We only had two and it didn't seem like enough. Otherwise, the dish was perfect and it's a new all time favorite.
Black beans & sweet potatoes always seem to be good. Go figure!! Beside that, our colons are smiling from the major fiber boost 😂
