Sheet-Pan Tostadas With Black Beans and Peppers
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 3medium bell peppers, thinly sliced (preferably at least one red and one yellow)
- 1medium yellow onion, sliced
- ½cup extra-virgin olive oil, plus more as needed
- 2teaspoons kosher salt, plus more as needed
- 1tablespoon chopped fresh sage
- 4thyme sprigs
- 2(14- to 16-ounce) cans black beans, drained
- 1cup canned diced tomatoes with their liquid
- 1chipotle chile in adobo, chopped, plus 1 teaspoon adobo sauce
- 2large garlic cloves, finely grated or minced
- 1teaspoon dried oregano
- ¾teaspoon ground cumin
- 8(6-inch) corn tortillas
- 1lime
- Sliced avocado, for serving
- Crumbled queso fresco or grated white Cheddar, for serving (optional)
- Chopped cilantro leaves, for serving
Nutritional analysis per serving (6 servings)
447 calories; 24 grams fat; 4 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 3 grams polyunsaturated fat; 49 grams carbohydrates; 16 grams dietary fiber; 6 grams sugars; 14 grams protein; 832 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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, ¼ cup oil, ½ 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.
- Step 2
On a separate rimmed sheet pan, toss together beans, tomatoes, ¼ cup oil, chipotle chile and sauce, garlic, oregano, ½ teaspoon cumin and salt to taste. Roast on the bottom rack, stirring every 10 minutes, until juices have thickened, 25 to 35 minutes.
- Step 3
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.
- Step 4
To make the cumin salt, grate the zest from the lime. In a small bowl, stir together lime zest, 1½ teaspoons salt, and remaining ¼ teaspoon cumin. Cut naked lime into wedges.
- Step 5
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.
Private Notes
Comments
This is excellent for when you need a tasty and spicy vegan meal. Problems with it are: if you count your chopping/slicing time, it takes considerably longer than an hour, ingredients are not cheap and you end up with a lot of them left-over that will go bad on you if you don't use them quickly-sage, thyme, cilantro, chipotles. It would be nice to have a feature as part of this site where you could put in the things that you have and it would find recipes that use them.
Love this combo. But why 3 sheet pans?? This would be so much easier to make with one skillet and one sheet pan. Sauté all veggies together in the pan and use the sheet pan to crisp the tortillas.
I make something like this, but I don't use the oil or the salt on the tortillas. I crisp them at 350, then top with refried beans to anchor other toppings (meat, guacamole, whatever!) then top with grated cheese then put back in the oven to melt the cheese. Chopped cabbage dressed with lime and salt is the final topping. it's a great fast dinner that everyone loves. A topping of potatoes cooked w browned burger or leftover roast beef is particularly good. Not vegetarian, of course!
I loved this recipe and will definitely make it again. Per someone's suggestion, I did the beans on the stovetop because only two sheet pans fit in my oven and that way everything could be done at once. I eyeballed the oil for the peppers & onions and used much less than 1/4 cup. Next time I would make more veggies because I ended up with a lot of leftover beans but very few veggies left. Adjust away, but do remember that a tostada is by definition on a toasted tortilla...
We make a double recipe of the beans (or may be even triple), and roast the peppers and onions using a little less oil than called for (often cheat on the sage and use a sprinkle of poultry seasoning instead). Then I make a simple "sopa seca" (sautéed diced onions, lightly sauté some rice, cook in broth about 1 cup rice to 1 1/2 cup broth). Put them together with your choice of cheese, sour cream, avocados, etc to make either a big burrito or a burrito bowl. Leftovers for lunch the next day.
I'm surprised by the comments that this was too much work. I thought it came together pretty easily; it's a weeknight meal for us. I will say that the first two sheet pans began to burn a bit and did not need as much time as specified in the recipe. I used Rotel in place of diced tomatoes, because that's what I had on hand. Will make again. Not my favorite meal ever, but a good, easy weeknight meal.