Vegan Sweet Potato & Black Bean Tostadas with Bell Pepper, Salsa & Creamy Guacamole
If you can’t decide between the flavors of your fave 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 seasoned 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!
Prep: 35 mins
Cook: 10 mins
Servings: 4
Ingredients
2 servings
4 servings
- 1 red bell pepper
- 1 sweet potatoes
- 1 yellow onion
- 1 tbsp fajita spice blend
- 1 tomato
- 0.25 oz cilantro
- 1 lime
- 1 jalapeño
- 4 tbsp vegan mayo
- 4 tbsp guacamole
- 6 flour tortillas
- 16 oz refried black beans
- salt
- pepper
- 2 tbsp cooking oil
- 2 red bell peppers
- 2 sweet potatoes
- 2 yellow onions
- 2 tbsp fajita spice blend
- 2 tomatoes
- 0.5 oz cilantro
- 2 limes
- 1 jalapeño
- 8 tbsp vegan mayo
- 8 tbsp guacamole
- 12 flour tortillas
- 32 oz refried black beans
- salt
- pepper
- 3 tbsp cooking oil
Instructions
- • 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 together
mayonnaise and guacamole. Whisk
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, 2-3 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 black 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.