Sweet Potato Tostadas

After a long day of work, I like dinner to be easy.  This is one way to use up leftover potato filling or vegetables with little prep work and lots of flavor!  Feel free to sub out any ingredients in the recipe (as with every recipe) to make it your own!  You can also add the cashew sour cream dressing from the burrito bowl recipe (just add less water to make it thicker).




  • 1 medium sweet potato, baked or steamed
  • 1 can black beans or 1 cup cooked beans
  • ½ cup red onion, chopped
  • ½ red bell pepper
  • ¼ cup cilantro, chopped
  • Juice of ½ a lime or ½ a lemon
  • 1 cup frozen mixed vegetables (optional)
  • ½ cup cooked whole grains, any variety (optional)


  • 4 corn or small whole wheat tortillas (I prefer Ezekiel sprouted grain tortillas)
  • Shredded purple cabbage and romaine lettuce
  • Salsa and/or guacamole for topping
  • Lime juice for garnish
  • Cilantro, chopped for garnish


  1. For the filling, mash the sweet potato with a fork in a bowl (remove skin if baked)
  2. Mix all of the other ingredients in
  3. For the tostadas, heat up the tortillas in the broiler for approximately one minute
  4. Take out and fill the tortillas with filling
  5. Bake in oven for 5-10 minutes at 400°F
  6. Take out tostadas and add salsa/guacamole on top
  7. Add lime juice and sprinkle cilantro for garnish
  8. Enjoy!


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