These 30-Minute Sweet Potato and Zucchini Tostadas are a quick and easy dinner loaded with veggies and totally healthy! They’re gluten-free and easily made vegan.
It’s so hot here!! I feel like I’m always complaining about the summer temperatures, but it’s been a high of 106 all week, and I just can’t handle it. If it was just me, I would be perfectly happy sitting in the AC all day watching TV, but an energetic toddler needs to be able to run around outside without getting heatstroke, am I right?!
Ok, I’m finished complaining. Now, let’s talk about these 30-minute Sweet Potato and Zucchini Tostadas! Tostadas are one of my favorite dinners when I’m feeling unmotivated and tired but also really wanting a tasty dinner.
30-Minute Tostada Recipe Ingredients
- Olive oil
- Vegetables – I used grated sweet potato and zucchini. I decided to grate and sautée them.
- Spices – This recipe uses ground cumin, paprika, garlic powder, salt, and black pepper.
- Tostada shells
- Beans – I like refried black beans, but you can use refried pinto if you prefer.
- Cheese – Use your favorite grated cheese; vegan cheese will work if needed.
- Your favorite toppings – Avocado, onion, lettuce, tomato, cilantro, salsa, etc.
How To Make These Sweet Potato and Bean Tostadas
- Heat oven to 425 degrees F.
- Heat a large pan over medium heat and add olive oil and grated sweet potato. Cook for about 2 minutes, then add grated zucchini, salt, pepper, and spices. Stir together and cook until vegetables are tender, about 5 minutes.
- Lay tostada shells on a large baking sheet. Spread each with about 1/4 cup of refried beans and 1/6 of the veggie mixture. Top with 2 tablespoons of shredded cheese.
- Bake tostadas until heated through and cheese is melted, about 5 minutes.
- Add your favorite toppings and enjoy!
Recipe Tips and Thoughts
- Sometimes, when I’m feeling lazy, I make beans and cheese with salsa and avocado toppings, but today, I wanted to add some extra veggies, which was super easy!
- I usually roast my sweet potato when using it in a Mexican dish, like tacos, but to keep these tostadas under 30 minutes, I decided to grate and sautée them. I also added zucchini because it’s in season now, and everything needs a little green!
- Tostadas are easy because you spread them with refried beans, add your favorite veggies, top them with cheese, and throw them in the oven. I always like to say they’re like huge nachos, haha. 🙂 You can eat them with your hands, and kids really like them, too.
- Next time you’re unmotivated to cook dinner, remember you can have these Sweet Potato and Zucchini Tostadas in 30 minutes!
I hope you are having a much milder summer than we are! Summer is usually a time when it’s a little slower around here because people are enjoying outdoor activities! I plan on scaling back my posts for a month or so and doing more behind-the-scenes work, so if you see me a little less, that is why! Don’t worry; I’ll still be sharing at least one new recipe per week and probably more. 🙂
Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.
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30-Minute Sweet Potato and Zucchini Tostadas
- Total Time: 30 minutes
- Yield: 6 1x
Description
These 30 Minute Sweet Potato and Zucchini Tostadas are so easy to make! They’re also loaded with veggies so they’re healthy too!
Ingredients
- 1 teaspoon olive oil
- 1 1/2 cups grated sweet potato
- 1 1/2 cups grated zucchini
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 6 tostada shells
- 1 1/2 cups refried beans, I like to use black
- 3/4 cup grated cheese, vegan cheese if necessary
- Your favorite toppings: avocado, onion, lettuce, tomato, cilantro, salsa, etc…
Instructions
- Heat oven to 425 degrees F.
- Heat a large pan over medium heat and add olive oil and grated sweet potato. Cook for about 2 minutes and then add grated zucchini, salt, pepper and spices. Stir together and cook until vegetables are tender, about 5 minutes.
- Lay tostada shells on a large baking sheet and spread each with about 1/4 cup refried beans, 1/6 of the veggie mixture and top with 2 tablespoons shredded cheese.
- Bake tostadas until heated through and cheese is melted, about 5 minutes.
- Add your favorite toppings and enjoy!
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dinner, Gluten Free
- Cuisine: Mexican
Sorry, I meant do I just shred RAW sweet potatoes and zucchini?
Yes, raw 🙂
This recipe was very good! My family and I LOVED them!! At first I didn’t think they were going to be good, but was I wrong!! My nephew had one and thought there was meat in them. When I told him that it wasn’t, he couldn’t believe it, he thought it was. Also my 3 yr old great-niece loved them, she especially liked the onions that I added. She gave it a THUMBS UP! Lol I have passed the recipe down to my niece who is Vegan and she loved them as well. I will DEFINITELY be making these again!!
Thanks. You put the toppings on the un-crisp tortillas and then put them in the oven?
No, crisp the tortillas first and then put the toppings on. Or you can buy already crisped up tortillas at the grocery store 🙂
Stupid question: are those basically corn tortillas? Or flour tortillas?
I’ve found that corn tortillas work best for crispy up in the oven for tostadas
These were delicious. I’ll be using the recipe for tacos too!
So glad you enjoyed them! I love the idea of using it in tacos!
If I wanted to add meat to it what would be best
Whatever you like 🙂
Cooked this for my boyfriend (who is typically a meat fanatic) and he LOVED it! I do too!! Super excited I found your website ???????? LOVE this recipe
Yah! That’s so nice hear you both liked it! 🙂
Normally, my people complain about nearly everything I cook – ESPECIALLY if it has vegetables. However, when I made this tonight, everyone said “YUM!” It’s definitely a winner!
Haha, that’s awesome! I’m so glad everyone liked it!
tacos are my favorite go-to “lazy” meal as well – usually sweet potato and black bean! love the idea of adding zucchini.
Thanks, Kristin! They’re so easy!
Wow! Look so yummy with a less prep time.
Thanks! They’re one of my favorite easy dinners!
That was delicious!!!
Yah! I’m so glad to hear you enjoyed it! 🙂
These were incredible! I topped them with a fresh Mexican corn salad with the avocado and left off the cheese. It will be in the regular rotation to be sure!
Awesome! I’m so glad you liked it! That corn salad sounds delicious! 🙂