Description
Mini sheet pan tostadas are a vibrant, crowd-pleasing dish that brings flavor and fun to any gathering. These crispy corn tortillas are topped with savory black beans, melty cheese, creamy avocado, and zesty pico de gallo, making them perfect for taco night or casual brunches. Easy to customize with your favorite toppings, these delightful bites create unforgettable moments around the table.
Ingredients
Scale
- 8 mini corn tortillas
- 1 can (15 oz) canned black beans, rinsed
- 1 cup shredded cheddar cheese
- 1 ripe avocado, diced
- ¼ cup chopped fresh cilantro
- 2 tbsp lime juice
- 1 cup pico de gallo
- ½ cup sour cream
Instructions
- Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.
- Arrange the mini tortillas evenly on the sheet pan.
- Spread rinsed black beans generously over each tortilla.
- Top each tortilla with shredded cheese.
- Bake for 10-12 minutes until the cheese is bubbly and tortillas are golden brown.
- While baking, mix diced avocado with lime juice to prevent browning.
- Remove tostadas from the oven and top with pico de gallo, avocado, cilantro, and a dollop of sour cream before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tostadas (approximately 100g)
- Calories: 320
- Sugar: 3g
- Sodium: 540mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 25mg
Keywords: For a unique twist, substitute black beans with chickpeas or add pineapple for sweetness. Ensure tortillas are well-oiled before baking for extra crispiness. Leftovers can be stored in an airtight container in the refrigerator and reheated at 350°F for about 10 minutes.