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Roasted Sweet Potato Tostadas with Mango Avocado Salsa

We're jazzing up this week’s sweet potatoes with spices and layering them atop crunchy tostada shells with canned refried black beans. Next, we're making good use of the avocado, cucumber, mango and orange from this week's produce box – perfect ingredients for a bright and fresh salsa – to top things off.

Give the sweet potatoes a good scrub but don’t peel them – the skin contains a slew of nutrients, phytochemicals and fiber. Cutting them into small 1/2-inch cubes will cut down on roasting time. While the sweet potatoes roast, you can toss together the salsa ingredients. We’re dressing the salsa with fresh orange juice and lime juice for the perfect pop of sweet-tangy citrus and a dash of cayenne to heat things up (feel free to omit to keep things mild).

This recipe is easily doubled (or tripled) for a crowd. Keep the components separate and allow everyone to build their own tostadas. Feel free to add any of your favorite Tex-Mex ingredients to the spread, like shredded cheese, sour cream, or seasoned beef or chicken. However you spin it, this one’s a winner.

Roasted Sweet Potato Tostadas with Mango Avocado Salsa

Prep time: 15 min.

Cook time: 20 min.

Total time: 35 min.

Serves: 4


For the roasted sweet potatoes:

2 large sweet potatoes, scrubbed and cut into ½-inch cubes

2 Tablespoons avocado or olive oil

1 ½ teaspoons chili powder

½ teaspoon ground cumin

½ teaspoon garlic powder

sea salt to taste

For the salsa:

1 mango, peeled and finely chopped

½ cucumber, finely chopped

½ avocado, finely chopped

1 small onion, finely chopped

⅓ cup finely chopped cilantro

1 orange, juiced

½ - 1 lime, juiced

1 Tablespoon avocado or olive oil

¼-½ teaspoon sea salt

Dash cayenne pepper (optional)

To serve:

14.5 ounce can refried black beans, warmed

12 corn tostada shells

cabbage, shredded

radishes, thinly sliced

Lime wedges


Preheat oven to 425 degrees. Line a sheet pan with parchment paper. On the sheet pan toss together the cubed sweet potatoes, oil and spices; salt to taste. Transfer pan to preheated oven and roast sweet potatoes for 20-25 minutes, or until fork tender.

While the sweet potatoes roast, prepare the salsa. In a large bowl toss together the salsa ingredients (mango through salt to taste). Add cayenne pepper if desired.

To serve, top each tostada shell with two tablespoons warmed refried black beans and spread to cover using the back of a spoon. Top with roasted sweet potatoes, salsa, shredded cabbage and sliced radishes. Serve with a lime wedge.

We hope you'll try this recipe. Don't forget to show us what you're cooking up in your own kitchen by tagging us @realfoodremedyrx1 on Instagram and Facebook.

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