Cauliflower Black Bean Tostadas with Queso and Pickled Onion
Total Time
45 minutes
Prep Time
15 minutes
Cook Time
30 minutes
Rating
5 out of 5 stars
(27)
Ingredients
4 servings
- Cauliflower:
- 1 large head of cauliflower, cut into florets
- Salt and olive oil
- 1 package taco seasoning (I like Siete brand)
- Tostadas:
- 14-ounce can refried black beans (I like Amy’s brand)
- 8–10 small corn tortillas (I like Mission street tacos tortillas)
- 1/4 cup of vegetable or canola oil
- Cilantro
- Pickled red onion
- Queso (I like Queso Mama brand – the green chile variety)
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Preparation
Step 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.
Step 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.
Step 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.
Step 4
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Chef's notes
To make this vegan, swap out the queso for another favorite like 2-Minute Creamy Avocado Dip, 3-Ingredient Vegan Queso, Chipotle Cashew Queso, or 5 Minute Magic Green Sauce.
To make this even more SOS-ey, use pre-cut cauliflower, storebought tostadas, and pre-pickled onions.
