Black Bean and Smoked Paprika-Spiced Sweet Potato Tostadas

Preheat your oven to 400 deg F (200 deg C).

Toss the finely cubed sweet potatoes with a drop of olive oil and a generous dusting of smoked paprika.

Spread them on a small baking sheet and roast for 15 minutes until tender and caramelized at the edges.

Meanwhile, simmer the black beans with a splash of water and a pinch of garlic powder until they are soft and fragrant.

Mash half of the beans with a fork to create a creamy texture.

To assemble, spread the warm mashed bean mixture onto a small crisp corn tortilla base (or toast a thin slice of bread if preferred).

Top with the roasted sweet potato cubes and remaining whole beans.

Garnish with a sprinkle of smoked paprika and serve warm.