Recipe of the Month: Sweet Potato & Black Bean Tostadas


By Winner Katie Johnson

Servings: 4
Prep and cook time: 40 minutes


1    large sweet potato, diced
1    can black beans, rinsed (or equivalent in dried beans, cooked and rinsed)
1    large onion, diced
2-plus cloves garlic, minced
6 to 8 servings of spinach (can use fresh or frozen, refer to packaging for serving sizes)
8-plus corn tostada shells (or flour tortillas for burritos)
1    Tbsp. cumin
1    tsp. coriander (optional)
Salt, pepper, cayenne pepper and/or hot sauce to taste
Olive oil
Salt and pepper to taste


Heat a splash of olive oil in a large pan that has a cover (I use my 3.5 qt. sauté pan). Add sweet potato, onion, cumin, coriander and cayenne; stir to coat, then sauté while covered for about 30 minutes. Add beans for the last 10 minutes.

Meanwhile, heat some oil in a frying pan and add garlic. Sauté for a couple minutes, then add spinach a handful at a time and cover to wilt, adding a little water if needed. Repeat until all spinach is wilted (if you are using frozen spinach, just sauté until cooked).

To assemble, place some spinach on a tostada shell, then top with a large scoop of the sweet potato/bean mixture. Add salt, pepper and/or hot sauce to taste.

Tags: katie johnson, recipe, sweet potato, tostadas

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