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Cauliflower Black Bean Tostadas with Queso and Pickled Onion Recipe

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4.1 from 7 reviews

These Cauliflower Black Bean Tostadas with Queso and Pickled Onion are a flavorful and satisfying vegetarian dish. Roasted cauliflower seasoned with taco spices is paired with creamy refried black beans, crispy fried corn tortillas, and topped with tangy pickled onions, fresh cilantro, and melted queso for the perfect balance of textures and tastes. Ideal for a quick weeknight dinner or casual gathering, this recipe delivers bold Mexican-inspired flavors in under an hour.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

Cauliflower and Seasoning

  • 1 large head of cauliflower, cut into florets
  • Salt, to taste
  • Olive oil, for roasting
  • 1 package taco seasoning (Siete brand recommended)

Beans and Toppings

  • 1 can (14 ounces) refried black beans (Amy’s brand recommended)
  • Cilantro, for garnish
  • Pickled red onion, for topping
  • Queso (Queso Mama brand, green chile variety recommended), warmed

Tortillas and Frying Oil

  • 8-10 small corn tortillas (Mission street tacos tortillas recommended)
  • 1/4 cup vegetable or canola oil, for frying

Instructions

  1. Roast Cauliflower: Preheat your oven to 425°F. Arrange the cauliflower florets evenly on a baking sheet. Drizzle them with olive oil and sprinkle with salt. Roast in the oven for 25-30 minutes until the florets are browned and tender.
  2. Season Cauliflower: Remove the baking sheet from the oven and sprinkle the taco seasoning directly onto the cauliflower. Use tongs to toss and coat the florets evenly with the seasoning. Return the tray to the oven and roast for an additional 5-10 minutes until the cauliflower is soft and infused with the taco flavors.
  3. Fry Tortillas: Heat 1/4 cup of vegetable or canola oil in a large skillet over medium-high heat. Test the oil temperature by dropping a speck of water in; it should sizzle and move quickly. Fry the corn tortillas in batches, cooking each for a few minutes on each side until they turn golden brown and crispy. Remove and place on a paper towel-lined plate to drain excess oil.
  4. Warm Beans and Queso: While the tortillas are frying, warm the refried black beans and queso separately until hot and creamy.
  5. Assemble Tostadas: Spread a layer of warm refried black beans over each crispy tortilla. Top with a generous portion of the roasted cauliflower, a sprinkle of fresh cilantro, pickled red onion, and drizzle or dollop of warm queso. Add salt and a squeeze of lime juice to taste.
  6. Serve: Enjoy the tostadas immediately to maintain the crispy tortillas and fresh, vibrant flavors. They’re perfect for a delicious and hearty meal that’s both crunchy and creamy with layers of tangy and savory notes.

Notes

  • Use fresh cauliflower and ensure even roasting for best flavor and texture.
  • Adjust the amount of taco seasoning to your preference; not all seasoning packets are the same in intensity.
  • Fry tortillas in batches and monitor oil temperature to avoid soggy tostadas.
  • Feel free to substitute queso with a dairy-free alternative to make this recipe vegan.
  • Leftover roasted cauliflower and beans can be stored separately in the refrigerator for up to 3 days.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Roasting and Frying
  • Cuisine: Mexican
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/cauliflower-black-bean-tostadas-with-queso-and-pickled-onion-recipe/