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Preheat the oven to 400 degrees.
Toss the sweet potatoes with the oil and seasonings listed and toss well. Lay out on a large baking sheet and roast for about 15 minutes or until fork tender and slightly browned. Set aside once done.
While the sweet potatoes are roasting, heat a small pot on medium high heat and add oil. Add jalapeño and peppers and let them cook until slightly soft. Add the garlic and cook for about 30 seconds to 1 minute.
Add dry seasonings and continue to cook until the seasonings begin to look clumpy and pot seems dry.
Add black beans and ¼ cup water, stir for a few minutes on medium heat. Using a potato masher, slightly mash the beans until you have a thick consistency but not completely pureed and smooth. Taste for salt and remove from heat.
In a small chopper, or food processor combine all of the ingredients for the slaw except for the cabbage. Place the cabbage in a bowl and add spoonfuls of the sauce until you get a wet slaw.
Assemble the tostadas by first layering a few spoonfuls of the black bean mash, topping it with sweet potato and then lastly the slaw.
Garnish with pomegranate, a salty cheese like queso fresco or feta, sliced jalapeño, and radishes.