SHEET-PAN TOSTADAS WITH BLACK BEANS AND PEPPERS
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
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
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Shianne Mathany
[email protected]I highly recommend these sheet-pan tostadas. They're delicious, easy to make, and a great way to get your family to eat their vegetables.
Winnie Kabura
[email protected]These tostadas are a great option for a quick and easy weeknight meal.
Mokta Sarkar
[email protected]I love how customizable these tostadas are. You can add or remove toppings to suit your taste.
Quintin Du preez
[email protected]These tostadas are a great way to use up leftover black beans.
Mohammad Ishaq
[email protected]I've made these tostadas several times and they're always a hit. They're also really easy to make, which is a bonus.
Khayakazi Daniso
[email protected]These tostadas are a great way to get your kids to eat their vegetables.
Itzred Vai
[email protected]I love the combination of flavors in these tostadas. The black beans, peppers, and avocado crema are all perfect together.
Sabila Bibi
[email protected]These tostadas are so easy to make and they're always a crowd-pleaser.
Alpha Brima Kaima
[email protected]I made these tostadas for a party, and they were a huge hit. Everyone loved them!
roger kinney
[email protected]These tostadas were a great way to use up some leftover black beans. I also added some corn and salsa to the mix, and it was delicious!
Jamie Lambert
[email protected]I'm not a huge fan of black beans, but I really enjoyed these tostadas. The peppers and avocado crema balanced out the flavor of the beans perfectly.
Gray Tilley
[email protected]The tostadas were a bit too spicy for me, but my husband loved them. I'll definitely be making them again, but I'll use less chili powder next time.
Munal Koli
[email protected]I love how easy these tostadas are to make. I was able to get dinner on the table in under 30 minutes. And they're so flavorful!
Asemahle Mntonintshi
[email protected]These sheet-pan tostadas were a hit with my family! The black beans and peppers were perfectly roasted, and the avocado crema added a delicious creaminess. I'll definitely be making this again!