For this recipe, I used ripe plantains, which means that more of the starches have converted to sugar than in under-ripe plantains. The peel should be yellow with streaks of black. If it looks green, it’s not ready yet. I’m seriously such a sucker for toppings. I can make Mexican food pretty much any time I like because I always have cilantro, avocado, lime, and pickled onions on hand. Of course, the toppings are always up to you; but trust me on the base for this recipe. The savory black beans pair perfectly with the roasted plantains on these sweet potato tostadas.
How to Make Sweet Potato Tostadas
Step #1: Preheat the oven to 425°F (220°C). Peel and finely dice the sweet potato; transfer to a parchment-lined baking sheet. Peel and slice the plantains; transfer to a second parchment-lined baking sheet. Drizzle one tablespoon of oil over each sheet and season generously with kosher salt. Toss the sweet potatoes and plantains in the oil to coat evenly. Place the sweet potatoes on the bottom rack of the preheated oven and the plantains on the top rack. Bake for 10 minutes, or until the plantains and sweet potatoes begin to brown. Working one sheet at a time, use a spatula to flip over the plantains and sweet potatoes. Bake for another 10 to 15 minutes, until the sweet potatoes are fork-tender and the plantains are golden brown. Remove from the oven and set aside to cool. Step #2: Meanwhile, heat the refried beans in a large pan set over medium heat. Stir frequently; once the beans are warm, turn the heat off and cover the pan. Step #3: Heat the tostada shells in the microwave according to package instructions. Step #4: Spread the refried beans over the tostada shells. Top with the plantains and sweet potatoes. Garnish as desired and serve at once. To reheat the sweet potatoes and plantains in the oven at 350°F (175°C) for 10 minutes or until warm. Assemble just before serving for optimal crispness and freshness.
