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A picture of Cauliflower Black Bean Tostadas with Queso and Pickled Onion

Cauliflower Black Bean Tostadas with Queso and Pickled Onion


  • Author: Lindsay
  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Description

Tangy, creamy, crunchy, smoky, seasoned vegetarian goodness on a perfectly crisp little corn tortilla disk. Cauliflower Black Bean Tostadas to the rescue!


Ingredients

Units Scale

Cauliflower:

  • 1 large head of cauliflower, cut into florets
  • salt and olive oil
  • 1 package taco seasoning (I like Siete brand)

Tostadas:

  • 1 14ounce can refried black beans (I like Amy’s brand)
  • 810 small corn tortillas (I like Mission street tacos tortillas)
  • 1/4 cup of vegetable or canola oil
  • cilantro
  • pickled red onion (see notes)
  • queso (I like Queso Mama brand – the green chile variety)

Instructions

  1. Preheat the oven to 425. Arrange the cauliflower florets on a baking sheet; drizzle with olive oil and sprinkle with salt. Roast for 25-30 minutes until browned and tender. Add taco seasoning directly to the pan; toss with the cauliflower using tongs until it’s well coated. (You might not need a full taco seasoning packet for this.) Return to the oven for 5-10 minutes to get it nice, soft, and roasty-delicious.
  2. Heat 1/4 cup of oil in a large skillet. You want the oil to be hot enough so that a speck of water dropped in will sizzle across the top. Add your tortillas to the oil, a few at a time depending on size, and fry for a few minutes on each side until golden brown and crispy. Place on a paper towel lined plate to remove excess oil, and repeat with remaining tortillas. 
  3. Top tortillas with warmed black beans, roasted cauliflower, cilantro, pickled onion, and warmed queso. Sprinkle with salt and lime juice as needed / wanted. OMG. Crunchy, creamy, tangy, and so darn good.

Notes

For the pickled red onion: thinly slice one red onion (I use a mandoline to get it very thin) and place in a jar. Fill about 1/3 of the way with white vinegar. Fill the rest of the way with water. Add a pinch of salt and a pinch of sugar. Shake to combine. Refrigerate; onions will be “pickled” and ready to eat in about 1 hour. Keeps in the fridge for 3-5 days.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dinner
  • Method: Oven
  • Cuisine: Mexican-Inspired

Keywords: tostada recipe, cauliflower black bean, vegetarian tostada