Mini Sheet Pan Tostadas
Quick and delicious mini tostadas topped with refried beans, cheddar cheese, salsa, avocado, and sour cream, perfect for busy weeknight meals.
Ingredients
Tostada Bases
- 12 pieces mini corn tortillas Use sturdy tortillas to prevent sogginess.
Toppings
- 1 cup refried beans Creamy and rich; can substitute with black beans.
- 1 cup shredded cheddar cheese Choose a good quality cheese for best flavor.
- 1 cup salsa Choose mild or spicy based on preference.
- 1 medium avocado Sliced for topping.
- ¼ cup chopped cilantro Can substitute with parsley if preferred.
- ½ cup sour cream or Greek yogurt Use Greek yogurt for a healthier option.
- 2 tablespoons olive oil Brush for enhanced crispiness.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Line a rimmed baking sheet with parchment paper.
- Arrange the mini corn tortillas closely on the baking sheet without overlapping.
- Spread the refried beans evenly over each tortilla.
- Sprinkle shredded cheddar cheese generously over the beans.
- Lightly brush each tortilla with olive oil.
Cooking
- Bake in the oven for about 12-15 minutes or until the cheese is melted and the tortillas are crisp.
- Remove from the oven and top with salsa, avocado slices, and cilantro.
- Drizzle with sour cream or Greek yogurt just before serving.
Notes
These tostadas make a great appetizer or snack for gatherings. Avoid overcrowding the baking sheet for even cooking. You can prepare toppings ahead of time for quicker assembly.