Sheet Pan Tostadas

tostadas on bright colored festive runner

We love a sheet pan dinner!


  • 3 medium bell peppers, thinly sliced (We used red, yellow, and orange)
  • 1 medium yellow onion, sliced
  • ½ cup olive oil, plus more as needed
  • 2 teaspoons kosher salt, plus more as needed
  • 1 tablespoon chopped fresh sage
  • 34 fresh thyme sprigs or 2 drops Thyme Vitality Essential Oil
  • 2 (14- to 16-ounce) cans black beans, rinsed and drained
  • 1 (14-ounce) can diced tomatoes with their liquid
  • 1 chipotle chile in adobo sauce, chopped, plus 1 teaspoon of the sauce from the can
  • 2 large garlic cloves, finely grated or minced
  • 1 teaspoon dried oregano or 2 drops Oregano Vitality Essential Oil
  • 4 drops Cilantro Vitality Essential Oil
  • 3/4 teaspoon ground cumin or 46 drops Cumin Vitality Essential Oil
  • 8 (6-inch) corn tortillas
  • 1 lime
  • Sliced avocado, for serving
  • Crumbled Queso Fresco cheese


  1. Heat oven to 400º. On a rimmed sheet pan lined with foil, toss together peppers, onion, 1/4 cup oil, 1/2 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, about 45 minutes, tossing every 15 minutes.
  2. On a separate rimmed sheet pan, toss together beans, tomatoes, 1/4 cup oil, chipotle chile, and adobo sauce, garlic, oregano, 1/2 teaspoon cumin, and salt to taste. Roast on the bottom rack, stirring every 10 minutes, until juices have thickened, 25 to 35 minutes.
  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.
  4. To make the cumin salt, grate the zest from the lime. In a small bowl, stir together lime zest and lime essential oil, 1 1/2 teaspoons salt, and remaining 1/4 teaspoon cumin or a drop or two of Cumin Essential Oil. 
  5. To serve, top tortillas with beans, peppers, avocado, queso fresco, and a wedge of fresh lime. Sprinkle with the lime-cumin salt.
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