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-inspired taco and burrito recipe (vegetarian), ready in about 30 minutes, pairs poblano peppers, black beans, 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 "Plan a meal with the AI" 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), drained and rinsed black beans
• 6 pieces corn tostadas
• 1 small, thinly sliced red onion
• 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, seeded and finely chopped jalapeño
• 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.