Sheet-Pan Tostadas With Black Beans and Peppers Recipe (2024)

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!

Didn’t bother with tortillas. Served over brown rice. Substituted smoked paprika for chipotle. Did bean tomato mix on stovetop. Added line juice at end..

Thank you for publishing vegetarian recipes!! So amazing and helpful. More plant-based recipes please :)

This is a tasty combination of flavors. But if I make again, I’ll make two changes: use less oil and not bother with the sheet pans. I made according to the instructions as I thought the sheet pan roasting might add something to the vegetables. It didn’t. Also 1/2 cup of oil reduced the peppers and onion to a greasy pile. Two tablespoons would have been plenty and sautéing would have lent a brighter cleaner taste to the veg.

...also, it won't feed 4-6. more like 2-3

I pop extra chipotle peppers in adobo sauce in the freezer snd dig out a bit from the can as needed.

"Google Cooking" is what we call it, and I do it a couple times a month to use up random ingredients in the fridg and pantry. Google the ingredients you want to use together, plus the word "recipe." Bam! Ideas. Use your judgment about compatibility of ingredients (pickles and cream sauce - nope).

Mary BethThere are 3,590 Easy Recipes on this site. Just type in "Easy" in the search.Myself, I am here for great recipes. Melissa Clark is an artist with food. It's not surprising to me that her recipes take time and effort. Well worth it to me when I have the time to take them on.

Easy solution to the tortilla texture problem (a problem I've also had) is to skip the attempt at crunchy altogether and serve these as tacos, with warmed corn tortillas. Also saves dirtying (and needing to own) an extra sheet pan! The tortllas can be wrapped in foil (the whole stack together in one foil packet) and tossed in the oven for about 5 minutes to warm up or toasted one by one in a skillet; the latter is tastier, but a bit less convenient for a crowd.

We loved the flavors. Even my spice averse kid ate the chipotle chile beans. I think the mix of toppings would also be good over rice. I couldn’t seem to get the right texture on the corn tortillas - they were too chewy and hard to get a bite. Any suggestions are welcome - I followed the instructions and it took a lot longer to get them crisp and the texture was still not good.

Buy packaged tostadas

Awesome recipe! I did mash the beans before cooking so they wouldn't roll out from the tortillas.

This was delicious!! My entire family loved it. We made it exactly as written. It took a lot longer to prepare than one hour. We'll definitely be having this again.

This was a lot of work but totally worth it. So much depth of flavor. I was skeptical about the necessity of fresh sage and thyme but it really came through in the peppers. Will make this again.

These were absolutely delicious! I did not find using the three sheet pans to be an issue and made it as written, I always cover pans with foil for ease of cleanup. Cut up veggies first, popped the peppers and onions in the oven while I prepared the beans, then did the rest of the prep while they both cooked. My beans did get very well done near the bottom of the oven so watch those! After taking those out, I put in the tortillas during last 7 minutes cooking peppers so all done at same time.

Following the advice of Peanut and others, I cooked the beans and veggies together on the stovetop and reserved the oven for crisping the tortillas. The recipe makes a lot but the topping refrigerates and reheats well, so I made a full batch and got several meals out of it, crisping the tortillas as needed.

Excellent. Good weeknight dinner

We all loved these. Used store bought yellow corn tostadas from Aldi.

Changes to the recipe included adding boneless skinless chicken thighs to the chipotle bean mixture and nixed the canned tomatoes. Soaked pinto and black beans then stewed in preparation, mashing some in the same skillet as the chicken at the last minute for a little "refried" texture along with the whole beans. Also did not use sheet pans at all--seemed easier to do in two skillets on stovetop (onion & pepper and adobo chicken & beans). Last, used leftover store bought tostadas.

I needed a side dish and wanted seasoned black beans. I sautéed everything together and served on top of cilantro-line rice with some seasoned fish. Delicious!I bet it tastes even better with the veggies roasted and served on toasted tortilla

Only need zest from half a lemon!

This is hands down one of our favourite vegetarian meals. Whole family loves it.

Less oil.

Great flavors … loved the herb and spice combination. Roasted the peppers and onion as directed, did the beans/tomatoes on stovetop and served w/quinoa in a bowl and topped with avocado and a bit of Mexican cheese. Will make again!

Delicious and satisfying vegetarian meal! A little labor intensive but worth it. Next time I might swap the corn tortillas for corn chips and serve as loaded nachos- would be great for game day!

Made the veggies on the stovetop as well as the bean mixture. Threw the warm ingredients on the tortillas in the oven (after the tortillas had been in there for a few minutes) for about 5 minutes before adding the beans and veggies and throwing it back in for about 5 more minutes.

This was a delicious meal. Everything is so well seasoned. I added two ears of sweet corn kernels to the pepper and onion tray which was great.

This was outstanding- everyone raved! We made as written with the exception of home cooked black beans, and sautéing the vegetables in step 1 in a very large saucepan on the stove. Both the veggies and the chipotle beans can be made hours ahead, and rewarmed when ready to plate for easier entertaining. And don’t skip the lime/ cumin salt- it added a great pop to the flavors.