Sheet Pan Poblano and Black Bean Tostadas

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

Crunchy tostadas topped with roasted poblano peppers, black beans, and a zesty lime crema, perfect for a flavorful Mexican-inspired meal. This Mexican taco and burrito recipe (vegetarian), ready in about 30 minutes, pairs poblano peppers, black beans, and corn tostadas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 medium poblano peppers
• 1 can (15 oz) black beans, drained and rinsed
• 6 pieces corn tostadas
• 1 small red onion, thinly sliced
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1 tsp salt
• 2 tbsp lime juice
• 1/2 cup sour cream
• 1/4 cup chopped cilantro
• 1 small jalapeño, seeded and finely chopped
• 1/3 cup crumbled cotija cheese

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. Slice 3 medium poblano peppers into 1/2-inch strips and place on a rimmed baking sheet. Drizzle with 2 tbsp olive oil, sprinkle 1 tsp salt, 1 tsp ground cumin, and 1/2 tsp garlic powder; toss to coat evenly. Roast for 15 minutes until peppers are softened and slightly charred.
2. Step 2: While peppers roast, prepare the lime crema by whisking together 1/2 cup sour cream, 2 tbsp lime juice, 1/4 cup chopped cilantro, and 1 finely chopped jalapeño until smooth and tangy.
3. Step 3: After roasting, remove poblano strips and add drained 15 oz black beans to the baking sheet. Drizzle remaining 1 tbsp olive oil over the beans and toss gently. Return tostadas to the oven for 5 minutes to warm.
4. Step 4: To assemble, spread a spoonful of the lime crema over each of the 6 corn tostadas, top with roasted poblano strips, black beans, and a sprinkle of 1/3 cup crumbled cotija cheese and thinly sliced 1 small red onion. Serve immediately for a crunchy, smoky flavor.