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Chicken, Sweet Potato and Black Bean Tostada

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  • Level: Easy
  • Total: 55 min
  • Active: 30 min
  • Yield: 6 servings
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1 tablespoon olive oil

2 cups diced sweet potato (from about 1 medium) 

1 medium red onion, diced 

2 teaspoons chili powder 

1 teaspoon dried oregano 

1 teaspoon garlic salt 

1/2 teaspoon freshly ground black pepper 

1/2 rotisserie chicken, skin removed and meat shredded 

4 cups shredded green cabbage 

Juice of 1 lime 

Kosher salt

8 to 10 prepared tostadas 

One 15-ounce can refried black beans, warmed 

Hot sauce, optional 


  1. Preheat the oven to 200 degrees F.
  2. Heat olive oil in a large skillet over medium-high heat. Add sweet potato and onions. Cook, stirring often, until potatoes and onions start to brown, about 5 minutes. Reduce heat to low and cook, stirring often, until sweet potato is tender, about 15 minutes. Add chili powder, oregano, garlic salt and pepper. Toss to coat and cook 1 minute more. Stir in chicken and 1/4 cup water. Let cook about 5 minutes.
  3. Toss cabbage with lime juice in a large bowl and season with salt.
  4. Place tostadas on a sheet pan and warm in the oven for 2 to 3 minutes. Spread a couple tablespoons of refried beans over each tostada and top with chicken mixture and cabbage. Serve with hot sauce, if using.
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