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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!

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Vegan dinners
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

  1. • 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).
  2. • 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.)
  3. • 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.
  4. • 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!
  5. • 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.
  6. • 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.