Cauliflower Black Bean Tostadas with Queso and Pickled Onion Recipe
This vibrant Cauliflower Black Bean Tostadas recipe combines roasted cauliflower seasoned with taco spices, creamy refried black beans, tangy pickled onions, fresh cilantro, and melted queso on crispy corn tortillas for a flavorful and satisfying Mexican-inspired meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8-10 tostadas
- Category: Main Course
- Method: Roasting
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Cauliflower
- 1 large head of cauliflower, cut into florets
- Salt, to taste
- Olive oil, for roasting
- 1 package taco seasoning (Siete brand recommended)
Tostadas
- 1 (14-ounce) can refried black beans (Amy’s brand recommended)
- 8–10 small corn tortillas (Mission street tacos tortillas recommended)
- 1/4 cup vegetable or canola oil, for frying
- Cilantro, for garnish
- Pickled red onion, for topping
- Queso (Queso Mama brand green chile variety recommended), for serving
Instructions
- Prepare the Cauliflower: Preheat your oven to 425°F (220°C). Toss the cauliflower florets with olive oil, salt, and taco seasoning until evenly coated. Spread them on a baking sheet in a single layer and roast for 25-30 minutes, turning halfway through, until tender and browned.
- Warm the Refried Beans: While the cauliflower roasts, heat the refried black beans in a saucepan over low-medium heat, stirring occasionally until warmed through. You can add a splash of water if needed to loosen the beans.
- Fry the Tortillas: Pour the vegetable or canola oil into a skillet to about 1/4-inch depth and heat over medium-high heat. Fry each corn tortilla for about 30-45 seconds per side until crisp and golden. Drain on paper towels to remove excess oil.
- Assemble the Tostadas: Spread a spoonful of warm refried beans onto each fried tortilla. Top with roasted cauliflower florets, a drizzle or dollop of queso, pickled red onion, and fresh cilantro leaves.
- Serve: Serve the assembled tostadas immediately while the tortillas are crisp and the queso is warm. Enjoy as a flavorful and hearty vegetarian meal.
Notes
- For extra spice, sprinkle more taco seasoning or add sliced jalapeños.
- You can prepare pickled red onions ahead of time; they add a tangy contrast.
- Use vegetable oil or canola oil for frying to achieve a neutral flavor and high smoke point.
- To make this dish gluten free, ensure the tortillas are certified gluten free.
- Leftover roasted cauliflower can be stored refrigerated for up to 3 days.
