Roasted Sweet Potato Tostadas

Preheat oven to 375ºF.

Arrange sweet potato cubes in an even layer on a lined baking sheet. Sprinkle ½ teaspoon salt, cumin, and chili powder over the potatoes. Then, drizzle honey and ½ tablespoon of olive oil over potatoes. Toss to coat cubes in the seasoning. Roast in the oven for 25 minutes.

While potatoes are roasting, add remaining ½ tablespoon of olive oil to a sauté pan over medium heat. Once heated, add onions, sprinkle with remaining ½ teaspoon of salt, and cook for 3–4 minutes until tender. Add bell pepper and cook for another 2–3 minutes. Add black beans to the pan and stir to combine. Take mixture off heat.

Once potatoes are done roasting, layer half the corn tortillas on a large lined baking sheet. Heat the tortillas in the oven until they are crispy and golden brown, about 10 minutes. Keep an eye on them as they burn really easily! Repeat this step with the remaining tortillas.

Layer each tortilla with a 1/3 cup sautéed vegetable mixture and 1/3 cup sweet potato cubes. Top tostadas with your favorite taco toppings.