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In the realm of quick and healthy meals, mini roasted sweet potato tostadas emerge as a delightful culinary creation that beautifully marries flavor with nutrition. These tostadas are not merely a feast for the palate; they are also a visual delight, boasting a vibrant array of ingredients that add color and texture to any meal. Whether you're looking for a light lunch, a casual dinner, or a crowd-pleasing appetizer for your next gathering, this recipe is your ticket to a satisfying and wholesome dish.

Mini Roasted Sweet Potato Tostadas

Discover the delightful world of mini roasted sweet potato tostadas! This quick and healthy recipe combines the natural sweetness of roasted sweet potatoes with hearty black beans and fresh toppings like avocado and cilantro. Perfect for lunch, dinner, or a fun appetizer, these vibrant tostadas are both a feast for the eyes and the palate. Packed with nutrition and flavor, they’re easy to prepare and sure to impress your family and friends. Get ready to elevate your meal game!
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Ingredients
  

2 medium sweet potatoes, peeled and diced into ½-inch cubes

1 tablespoon olive oil

1 teaspoon chili powder

1 teaspoon cumin

Salt and pepper to taste

8 small corn tortillas

1 cup black beans, drained and rinsed

1 avocado, sliced

½ cup diced red onion

¼ cup fresh cilantro, chopped

Juice of 1 lime

½ cup crumbled feta or queso fresco (optional)

Hot sauce, for serving (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Roast the Sweet Potatoes: In a bowl, toss the diced sweet potatoes with olive oil, chili powder, cumin, salt, and pepper until evenly coated. Spread them out in a single layer on a baking sheet lined with parchment paper. Roast for 25-30 minutes, or until tender and slightly caramelized, flipping halfway through for even cooking.

      Prepare the Tortillas: While the sweet potatoes are roasting, lightly coat a skillet with cooking spray or a small amount of oil over medium heat. Toast the corn tortillas one at a time for about 1-2 minutes per side, or until they are warm and slightly crisp. Set aside to cool slightly.

        Assemble the Tostadas: Once the sweet potatoes are done roasting, assemble the tostadas by layering the black beans on each tortilla first, followed by a generous scoop of roasted sweet potatoes.

          Add Toppings: Top each tostada with avocado slices, diced red onion, and fresh cilantro. Squeeze lime juice over the top for a burst of freshness.

            Optional Cheese: If desired, sprinkle crumbled feta or queso fresco over the tostadas for an added creamy texture.

              Serve: Drizzle hot sauce over the tostadas for a spicy kick, if desired. Serve immediately and enjoy!

                Prep Time, Total Time, Servings:

                  15 minutes | 40 minutes | Serves 4 (2 tostadas each)