Crispy Sweet Potato & Black Bean Tostadas with Lime Salad

Method

1. Preheat the oven to 400°F. Place two racks near the middle, leaving a few inches between them. Line two large rimmed baking sheets with parchment paper.
2. On one baking sheet, toss the sweet potato pieces with 1 tablespoon olive oil, chili powder, and a few dashes of salt until evenly coated. Spread in a single layer.
3. Roast the sweet potatoes for 30–35 minutes, until tender and caramelized at the edges. Remove from the oven but keep it on for the tortillas.
4. Meanwhile, in a medium saucepan over medium heat, warm 1 tablespoon olive oil until shimmering. Add the garlic and cumin; stir constantly for about 30 seconds until fragrant.
5. Add the drained black beans, ½ cup water, and ½ teaspoon sea salt. Bring to a simmer and cook for 10 minutes, stirring often and adjusting heat to maintain a gentle simmer. Remove from heat and mash with a potato masher or fork until thick and spreadable. Cover and set aside.
6. On the second baking sheet, brush both sides of each tortilla lightly with the remaining 1 tablespoon olive oil. Clear the first sheet (transfer sweet potatoes to a bowl) and reuse the parchment. Arrange 4 tortillas on each sheet in a single layer.
7. Bake the tortillas for 10–12 minutes, flipping halfway, until golden and crisp. Set aside.
8. In a medium bowl, combine the chopped romaine, feta, ½ cup of the red onion (reserve the rest), ¼ cup olive oil, and lime juice. Toss well; add a pinch of salt if needed. Divide the salad among four wide bowls or plates.
9. Spread a generous layer of black beans over each tortilla. Place one tortilla on each salad bed. Top with avocado slices, roasted sweet potatoes, remaining red onion, and cilantro. Serve with hot sauce or salsa on the side.
10. Tostadas are best eaten immediately. Store any leftover components separately; the black beans are great as a side or in quesadillas.