Mini Sheet Pan Tostadas
If you’re in search of a quick, tasty, and versatile meal idea, look no further than these Mini Sheet Pan Tostadas. Perfect for a busy weeknight dinner or a casual get-together, these tostadas are sure to satisfy your cravings with their delightful crunch and bold flavors. Ready in just under an hour, this recipe showcases the best of Tex-Mex cuisine with minimal effort required—ideal for those spontaneous taco nights.
I clearly remember the first time I made these tostadas; it was during a family reunion. We needed something simple yet impressive that everyone would love. As we gathered around the dining table, the colorful arrangement of tostadas caught everyone’s eye and sparked conversations about our love for Mexican food. They were an instant hit, and now they have become a staple at our family gatherings.
Why You’ll Love This Recipe
Quick and Easy Preparation: This recipe comes together in no time, making it perfect for a midweek meal.
Customizable: Easily adapt the toppings to fit your tastes, whether you prefer more spice or a vegetarian option.
- Made on a single sheet pan for easy cleanup.
- Perfect for family dinners or parties.
- Crunchy, flavorful, and satisfying.
Ingredients Notes
For best results, use fresh ingredients for maximum flavor. Go for ripe avocados, fresh lime juice, and a mix of your favorite veggies and protein. If you can’t find tostada shells, corn tortillas baked in the oven work great. Remember to choose high-quality cheese that melts well such as Monterey Jack or sharp cheddar for that gooey finish.
Recipe Steps
Step 1
Preheat your oven to 400°F (200°C). Arrange the tostada shells on a large baking sheet in a single layer. This ensures even cooking and optimal crispiness.
Step 2
In a skillet over medium heat, cook your choice of protein: ground beef, chicken, or black beans. Season with taco seasoning, stirring occasionally until fully cooked. This adds incredible flavor to the base of your tostada.
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Step 3
Spread a layer of refried beans over each tostada shell. Top with your cooked protein mixture, followed by a generous sprinkle of shredded cheese.
Step 4
Place the baking sheet in the oven and bake for 5-7 minutes, or until the cheese is melted and bubbly. Keep a close eye to avoid burning.
Step 5
Once out of the oven, top each tostada with fresh diced tomatoes, avocados, cilantro, and a squeeze of lime juice before serving warm.
Storage Options
Store leftover tostadas in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for 8-10 minutes to retain their crispness. For freezing, it’s best to store only the cooked protein and bean mixture—fresh toppings like avocados and tomatoes should be added fresh.
Variations & Substitutions
For a vegetarian version, omit the meat and double up on beans or add grilled vegetables like zucchini and bell peppers. To make it gluten-free, ensure your tostada shells and all toppings are certified gluten-free products.
Frequently Asked Questions
Can I make these tostadas ahead of time? Absolutely! You can prepare the bean and meat mixture a day in advance and store them in the refrigerator. Assemble and bake the tostadas just before serving for the best texture and flavor.
What are some suitable toppings? The beauty of tostadas is their versatility. You can top them with anything from sour cream, chopped onions, and jalapeños to pickled radishes or cabbage slaw. Experiment with different textures and flavors to personalize each tostada.
How do I keep tostadas crunchy? To maintain the crunch, assemble tostadas just before serving. Storing ingredients separately and avoiding moist toppings until the last minute prevents sogginess. Heating in the oven also helps revive their crispiness.
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Mini Sheet Pan Tostadas
Ingredients
Main Ingredients
- 8 count corn tortillas small size
- 15 oz canned black beans rinsed and drained
- 1 cup shredded cheddar cheese or your choice of cheese
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 cup salsa
- 1 cup diced tomatoes fresh
- 1 cup shredded lettuce
- 0.5 cup sour cream
Instructions
Preparation Steps
- Preheat your oven to 400°F (200°C).
- Arrange the corn tortillas on a baking sheet and brush with olive oil.1 cup shredded cheddar cheese
- Bake tortillas for about 5 minutes until they are just starting to crisp.
- In a bowl, mix black beans with chili powder.8 count corn tortillas, 1 tbsp olive oil
- Spread the black bean mixture evenly over each tortilla, then top with cheese.1 tsp chili powder, 1 cup salsa
- Return to the oven and bake for another 10 minutes until cheese has melted and tortillas are crispy.
- Remove from the oven and top with salsa, diced tomatoes, lettuce, and sour cream.15 oz canned black beans, 1 cup diced tomatoes, 1 cup shredded lettuce, 0.5 cup sour cream
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
