Air-Fried Sweet Potato and Black Bean Tostadas with Avocado

Ingredients

• 8 corn tortillas
• 2 tablespoons olive oil, divided
• 1 pound sweet potato, peeled and cut into 1/2-inch cubes
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• 1/2 teaspoon salt, divided
• 1/4 teaspoon black pepper
• 1 can black beans, drained and rinsed (15 ounces)
• 1/2 teaspoon garlic powder
• 2 tablespoons water
• 1 avocado, sliced
• 1/2 cup sour cream
• 1 tablespoon lime juice
• 1/4 cup crumbled queso fresco
• 1/4 cup chopped fresh cilantro
• 1/2 small red onion, thinly sliced
• 1 lime, cut into wedges

Method

1. 1

   Toss the sweet potato cubes with 1 tablespoon olive oil, chili powder, cumin, smoked paprika, 1/4 teaspoon salt, and black pepper until evenly coated.

2. 2

   Place the sweet potato in the air fryer basket and cook at 380°F, shaking the basket halfway through, until tender and lightly charred at the edges.

   15:00 · Air-fry sweet potato
3. 3

   While the sweet potato cooks, combine the black beans, garlic powder, remaining 1/4 teaspoon salt, and water in a small saucepan over medium heat.

4. 4

   Simmer the black beans, stirring occasionally and mashing some lightly with a fork, until warmed through and slightly thickened.

   5:00 · Simmer black beans
5. 5

   Brush both sides of each tortilla lightly with the remaining 1 tablespoon olive oil.

6. 6

   Remove the sweet potato from the air fryer and set aside. Working in batches, arrange tortillas in the air fryer basket in a single layer.

7. 7

   Air-fry the tortillas at 380°F until crisp and golden brown, flipping halfway through.

   6:00 · Air-fry tortillas
8. 8

   Whisk the sour cream and lime juice together in a small bowl until smooth.

9. 9

   Spread a layer of mashed black beans over each crisp tortilla.

10. 10

    Top with the roasted sweet potato, avocado slices, red onion, and queso fresco.

11. 11

    Drizzle with the lime crema and scatter cilantro over the top. Serve immediately with lime wedges.