Best 2 Sheet Pan Tostadas With Black Beans And Peppers Recipes

Sheet pan tostadas with black beans and peppers are a healthier Mexican-inspired dish that can be prepared in under an hour. Using only one sheet pan, you can create a flavorful meal loaded with nutrient-rich black beans, colorful peppers, and crispy tostada shells. This hearty vegetarian dish is not only delicious but also easy to customize with various toppings and sauces to suit your preferences. Whether you're a vegetarian seeking a protein-packed meal or a meat lover looking for a healthier alternative, this sheet pan tostadas recipe is sure to satisfy your taste buds and leave you feeling full and satisfied.

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SHEET-PAN TOSTADAS WITH BLACK BEANS AND PEPPERS

Sheet-Pan Tostadas With Black Beans and Peppers image

In this vegetarian sheet-pan meal, crisp tortillas are topped with chile-laced black beans, sweet roasted peppers, avocado and plenty of crumbled queso fresco or grated Cheddar. A cumin salt, flecked with lime zest and sprinkled on right at the end, adds both brightness and a musky spice flavor. You will need 3 sheet pans for this. If you have only 2, crisp the tortillas in a skillet on the stovetop instead of in the oven.

Provided by Melissa Clark

Categories dinner, weekday, tacos, vegetables, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 17

Ingredients

3 medium bell peppers, thinly sliced (preferably at least one red and one yellow)
1 medium yellow onion, sliced
1/2 cup extra-virgin olive oil, plus more as needed
2 teaspoons kosher salt, plus more as needed
1 tablespoon chopped fresh sage
4 thyme sprigs
2 (14- to 16-ounce) cans black beans, drained
1 cup canned diced tomatoes with their liquid
1 chipotle chile in adobo, chopped, plus 1 teaspoon adobo sauce
2 large garlic cloves, finely grated or minced
1 teaspoon dried oregano
3/4 teaspoon ground cumin
8 (6-inch) corn tortillas
1 lime
Sliced avocado, for serving
Crumbled queso fresco or grated white Cheddar, for serving (optional)
Chopped cilantro leaves, for serving

Steps:

Heat oven to 400 degrees and arrange racks in the top and bottom thirds of oven. On a rimmed sheet pan, toss together peppers, onion, 1/4 cup oil, 1/2 teaspoon salt and sage, then spread vegetables out in an even layer. Top with thyme sprigs, and roast on the top rack until tender and lightly browned, 35 to 45 minutes, tossing every 15 minutes or so.
On a separate rimmed sheet pan, toss together beans, tomatoes, 1/4 cup oil, chipotle chile and sauce, garlic, oregano, 1/2 teaspoon cumin and salt to taste. Roast on the bottom rack, stirring every 10 minutes, until juices have thickened, 25 to 35 minutes.
Brush tortillas on both sides with oil, then arrange in an even layer on a third rimmed baking sheet (it's O.K. if the tortillas overlap slightly). Bake until crisp, about 5 to 7 minutes. Immediately sprinkle with salt while they are still hot.
To make the cumin salt, grate the zest from the lime. In a small bowl, stir together lime zest, 1 1/2 teaspoons salt, and remaining 1/4 teaspoon cumin. Cut naked lime into wedges.
To serve, top tortillas with beans, peppers, avocado, queso fresco (if desired), cilantro and a squeeze of lime from the wedges. Let people sprinkle on lime-cumin salt to taste.

Nutrition Facts : @context http, Calories 406, UnsaturatedFat 16 grams, Carbohydrate 48 grams, Fat 20 grams, Fiber 16 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 787 milligrams, Sugar 6 grams

BLACK BEAN TOSTADAS

Black Bean Tostadas image

I made up this recipe trying to duplicate the black bean tostadas at my favorite Mexican restaurant! They taste great and are quick, easy, and healthy!

Provided by Nellie Fiorenzi

Categories World Cuisine Recipes Latin American Mexican

Time 20m

Yield 8

Number Of Ingredients 13

Ingredients

1 (16 ounce) can refried black beans
1 (16 ounce) can black beans
1 (4 ounce) can diced green chiles
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon cayenne pepper
salt and ground black pepper to taste
8 corn tostada shells
2 cups shredded Monterey Jack cheese
¼ cup salsa, or as desired
¼ cup shredded lettuce, or as desired
¼ cup sour cream, or as desired
¼ cup guacamole, or as desired

Steps:

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
Combine refried black beans, black beans, green chiles, garlic powder, chili powder, cayenne, salt, and pepper in a saucepan. Heat over medium heat until warm and combined, 3 to 4 minutes.
Place tostada shells on an ungreased baking sheet and evenly distribute bean mixture between them. Top with Monterey Jack cheese.
Broil in the preheated oven until cheese is melted, watching carefully to avoid burning tostadas, 1 to 3 minutes.
Serve immediately and garnish with salsa, lettuce, sour cream, and guacamole.

Nutrition Facts : Calories 290.6 calories, Carbohydrate 27.3 g, Cholesterol 28.3 mg, Fat 14.4 g, Fiber 7.9 g, Protein 14.5 g, SaturatedFat 7 g, Sodium 813.5 mg, Sugar 1.9 g

Tips:

Use a variety of vegetables: This will add flavor and nutrients to your tostadas. Some good choices include bell peppers, onions, zucchini, and mushrooms.
Season your vegetables well: Don't be afraid to use plenty of spices and herbs. This will help to bring out the flavor of the vegetables.
Cook your vegetables until they are tender-crisp: This will help to preserve their nutrients and flavor.
Use a good quality salsa: This is the key to a great tostada. Look for a salsa that is flavorful and has a bit of a kick.
Don't overload your tostadas: You want to be able to taste all of the flavors, so don't pile on too many toppings.

Conclusion:

Sheet-pan tostadas are a quick, easy, and delicious meal that can be enjoyed for breakfast, lunch, or dinner. They're also a great way to use up leftover vegetables. With a little creativity, you can create endless variations of this dish. So next time you're looking for a healthy and flavorful meal, give sheet-pan tostadas a try!