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Sheet-Pan Tostadas With Black Beans and Peppers

Melissa Clark
  • 60 minutes
  • Serves 4 to 6

INGREDIENTS

1

Avocado

3

Bell peppers, medium

2

(14- to 16-ounce) cans Black beans

1

Cilantro, leaves

2

Garlic cloves, large

1

Lime

1 tsp

Oregano, dried

1 tbsp

Sage, fresh

4

Thyme, sprigs

1 cup

Tomatoes with their liquid, canned

1

Yellow onion, medium

1

Chipotle chile in adobo

2 tsp

Kosher salt

1/2 cup

Olive oil, extra-virgin

3/4 tsp

Cumin, ground

8

(6-inch) corn tortillas

1

Queso fresco or grated white cheddar