Cauliflower Black Bean Tostadas with Queso and Pickled Onion Recipe
These Cauliflower Black Bean Tostadas with Queso and Pickled Onion deliver a perfect combination of crunchy roasted cauliflower spiced with taco seasoning, creamy refried black beans, tangy pickled onions, and melty queso on crispy fried corn tortillas. This vibrant Mexican-inspired vegetarian dish is full of flavor and texture, ideal for a satisfying lunch or dinner.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Entree
- Method: Roasting and Frying
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Roasted Cauliflower
- 1 large head of cauliflower, cut into florets
- Salt, to taste
- Olive oil, for drizzling
- 1 package taco seasoning (Siete brand recommended)
Black Beans and Toppings
- One 14-ounce can refried black beans (Amy’s brand recommended)
- Cilantro, chopped, for garnish
- Pickled red onion, for topping
- Queso (Queso Mama green chile variety recommended), warmed
- Fresh lime juice, to taste
- Salt, to taste
Fried Tostadas
- 8-10 small corn tortillas (Mission street tacos tortillas recommended)
- 1/4 cup vegetable or canola oil, for frying
Instructions
- Roast the Cauliflower: Preheat your oven to 425°F (220°C). Spread the cauliflower florets evenly on a baking sheet. Drizzle with olive oil and sprinkle with salt. Roast for 25-30 minutes until the florets are browned and tender. Remove from the oven and sprinkle taco seasoning over the cauliflower. Use tongs to toss until the cauliflower pieces are evenly coated with seasoning. Return to the oven for an additional 5-10 minutes to deepen the roasted flavor.
- Fry the Tostadas: Heat 1/4 cup vegetable or canola oil in a large skillet over medium-high heat. Test the oil by dropping a small speck of water in; it should sizzle immediately. Working in batches, fry the tortillas for a few minutes on each side until they turn golden brown and crispy. Use tongs to flip them carefully. Place fried tortillas on a paper towel-lined plate to drain excess oil.
- Assemble the Tostadas: Warm the refried black beans until smooth and creamy. Spread a layer of beans onto each crispy tortilla. Top with roasted cauliflower, fresh cilantro, pickled red onion, and warmed queso. Finish with a sprinkle of salt and a squeeze of lime juice to taste. Serve immediately to enjoy the contrasting textures and flavors.
Notes
- Adjust the amount of taco seasoning to taste; you may not need the entire packet.
- For a lighter option, tortillas can be baked crisp instead of fried.
- Pickled onions can be made ahead or purchased pre-made for convenience.
- Use fresh lime juice right before serving to enhance the flavors.
- Leftover roasted cauliflower and beans can be stored separately in the refrigerator for up to 3 days.
