Cauliflower Black Bean Tostadas with Queso and Pickled Onion
Tangy, creamy, crunchy, smoky, seasoned vegetarian goodness on a perfectly crisp little corn tortilla disk. Cauliflower Black Bean Tostadas to the rescue!
Prep
15 minutes
Cook
30 minutes
Servings
4
Ingredients
- 1 large head of cauliflower, cut into florets
- salt and olive oil
- 1 package taco seasoning (I like Siete brand)
- one 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)
Instructions
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.
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.
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.
Originally from pinchofyum.com
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