Chile Spiced Sweet Potato and Black Bean Tostadas

INGREDIENTS

6-inch corn tortillas

vegetable oil, for frying the tortillas

3 cups

sweet potatoes, cut into 1/2-inch chunks

1 tbsp

olive oil

1 1/2 tsp

Mexican-style ground chili powder

1 tsp

ground paprika

1 tsp

ground cumin

1 tsp

kosher salt

1/2 tsp

freshly-ground black pepper

1 1/2 cups

canned black beans

3/4 cup

cotijo or queso fresco cheese

optional garnishes: fresh chile slices, red onion slices, avocado chunks, sprigs of fresh cilantro, lime wedges