These family favorite sheet pan tostadas will become a Taco Tuesday staple in your house, with loads of flavor, & tips for allergen options and veggie loading!

Tostadas :: With Allergen Options & Tips For Veggie Loading the Filling

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A snow storm, and a Taco Tuesday favorite!

My kids have been absolutely beside themselves with glee at the amount of snow that has been dumped on us in the last week! With 3 snow days within a week of each other, there has been a lot of sledding, snow hiking, and hot cocoa! I also had a chance to blog a new corn tortilla recipe! Since I had so many tortillas made up from recipe testing, we had tostadas this weekend, and I thought it would be fun to blog. Even though it’s pretty straight forward, I thought it would be useful to show you how we bump up the nutrients in our Taco Tuesday fav!

Sheet Pan Tostadas :: With Allergen Options & Tips For Veggie Loading the Filling

What is a tostada?

I like to think of a tostada as a hard shelled, open-faced taco. The small, corn tortillas are typically fried in oil and topped with cooked meat and other taco-inspired toppings. In this recipe, we will be baking the tortillas instead of frying them. They still come out super crispy and delcious, and that puts you in the driver’s seat for the fat used, as well as the toppings!

Sheet Pan Tostadas :: With Allergen Options & Tips For Veggie Loading the Filling

Tips for bumping up the nutrients in your Sheet Pan Tostadas!

There are so many ways to give this dinner favorite a real nutrient dense punch.

  • The meat filling portion of the tostada is a completely blank slate! There are so many different ways to doctor up your taco filling to make nutrient loaded. The first thing you can do is use grated frozen liver into the ground beef mixture while you are cooking it. This will provide the incredible nutrients that liver provides, without changing the taste or texture of the meat filling. I like to use about 1/4 cup of grated liver per pound of ground meat.
  • You can also veggie load your taco meat. The minerals and vitamins in fiber-rich vegetables are beneficial for everyone. You can read more about how to discretely veggie load your taco meat here!
  • Use fermented veggie toppings like pickled red onions! You can naturally ferment your own red onions to make this classic taco topping, and add beneficial bacterial to your gut at the same time!
  • Other power packed toppings include healthy fat rich avocados or guacamole, as well as fresh herbs like cilantro and parsley.
Sheet Pan Tostadas :: With Allergen Options & Tips For Veggie Loading the Filling

Let’s talk about the corn tortillas

The corn tortillas are the main vehicle for getting all those nutrients in! There are plenty of store-bought corn tortilla options. Just watch the ingredients for the closest to whole foods and good oils as possible. I have recently been making my own corn tortillas, and it is super easy to both make, and prep ahead for the freezer so that you always have them on hand. This allows me to control the corn so that it is non-GMO, as well as make sure the oil used is healthy.

How To Make Simple, Homemade Corn Tortillas

The Method :: Prepping & Crisping the Corn Tortillas for the Sheet Pan Tostadas

To get started, you’ll get the oven nice and hot at 400 degrees while you get the corn tortillas prepared. Lay out the tortillas on your sheet tray, and brush them with olive oil. Sprinkle the tops with sea salt and flip them over, so the tortillas are laying oiled side down. Then, brush the other side of the tortillas with a thin layer of olive oil and bake for 10-15 minutes until crisp.

Sheet Pan Tostadas :: With Allergen Options & Tips For Veggie Loading the Filling

The Method :: Finishing the Sheet Pan Tostadas

Once your tortillas crisp in the oven, take them out and top them with your taco meat and cheese. I like to warm up the taco meat if it was made up beforehand. A lot of times, I’m making these tostadas with leftover taco meat out of the fridge, so it is important to warm it back up. After topping the crispy tostadas with the warm taco meat and cheese, put the sheet pan back in the 400 degree oven for 5 minutes to melt the cheese.

Sheet Pan Tostadas :: With Allergen Options & Tips For Veggie Loading the Filling
Sheet Pan Tostadas :: With Allergen Options & Tips For Veggie Loading the Filling

Allergen Option Tips

If you are grain free and cannot have the corn tortillas, try the almond flour wraps from Siete! They work great. I like to use a sheep’s milk Manchego for the cheese since we tolerate that best. You can use whatever cheese works for you. If you are dairy free, the Viola Life coconut based cheese alternative melts great! You can also leave the cheese off and use lots of creamy guacamole, which is what we do when I don’t have cheese in the house.

Sheet Pan Tostadas :: With Allergen Options & Tips For Veggie Loading the Filling

Sheet Pan Tostadas :: With Allergen Options & Tips For Veggie Loading the Filling

Renee Kohley – Raising Generation Nourished
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dinner
Servings 4

Ingredients
  

  • 2-3 cups beef taco filling or fajita filling. See Notes
  • 1-2 tbsp olive oil
  • 1/2 tsp sea salt
  • 8 corn tortillas See Notes
  • 2 cups cheese of choice shredded. See Notes
  • Toppings of choice See Notes for ideas

Instructions
 

  • Pre-heat the oven to 425 degrees. You'll need a large sheet tray to make this recipe. If doubling up, use 2 sheet trays. You do not need to line the sheet tray with anything.
  • Re-heat your taco filling while you line up the corn tortillas on the sheet tray. Brush each tortilla with a little olive oil, and sprinkle with sea salt. Flip the tortilla over so that the oiled side is facing down on the sheet tray and brush the other side of the tortilla with a thin layer of olive oil. Bake the tortillas for 10 minutes at 425 degrees.
  • Take the tortillas out of the oven and scoop up a good few tablespoons or so of taco filling onto each corn tortilla. The amount you use will depend on the size of your tortillas, and personal preference.
  • Sprinkle the cheese on top of the meat and bake at 425 degrees for another 5 minutes. Top each tostada with the toppings of your choice.

Notes

  • There are plenty of store-bought corn tortilla options! Just watch the ingredients for the closest to whole foods and good oils as possible. I have recently been making my own corn tortillas, and it is super easy to both make, and make ahead for the freezer so that you always have them on hand. This allows me to control the corn so that it is non-GMO, as well as make sure the oil used is healthy.
  • If you are grain free and cannot have the corn tortillas, try the almond flour wraps from Siete! They work great.
  • This recipe works great to use up leftovers from taco night or fajita night! Double or triple up your taco meat or fajita meat and you can use the leftovers to scoop for tostadas. I like to veggie load my taco meat so everything is in there without having to add extra veggies to the top of the tostada. 
  • I like to use a sheep’s milk Manchego for the cheese since we tolerate that best. You can use whatever cheese works for you. If you are dairy free, the Viola Life coconut based cheese alternative melts great!
  • I love to use fermented red onions on tostadas, and it is great way to get beneficial bacteria into the family! Other topping ideas that work great are avocados or guacamole, salsa or diced tomatoes, and other chopped herbs like cilantro. We also like a squeeze of lime juice!
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Tried this recipe?Let us know how it was!
Sheet Pan Tostadas :: With Allergen Options & Tips For Veggie Loading the Filling

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