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Cauliflower Black Bean Tostadas with Queso and Pickled Onion Recipe

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This vibrant and flavorful recipe combines roasted cauliflower florets seasoned with taco spices, refried black beans, crispy fried corn tortillas, tangy pickled red onions, fresh cilantro, and creamy green chile queso to create irresistible cauliflower black bean tostadas. Perfect for a satisfying vegetarian meal, these tostadas deliver a delicious blend of textures and tastes with each bite.

Ingredients

Scale

Cauliflower and Seasoning

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

Beans

  • 1 (14-ounce) can refried black beans (Amy’s brand preferred)

Tortillas and Frying

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

Toppings

  • Fresh cilantro, chopped, for garnish
  • Pickled red onion, for topping
  • Queso (green chile variety, Queso Mama brand suggested), warmed
  • Lime juice, to taste
  • Additional salt, for seasoning

Instructions

  1. Roast the Cauliflower: Preheat your oven to 425°F (220°C). Arrange the cauliflower florets on a baking sheet and drizzle them generously with olive oil, then sprinkle with salt. Roast in the oven for 25-30 minutes until the florets are browned on the edges and tender inside. Remove from the oven, sprinkle taco seasoning over the cauliflower, and toss with tongs to coat evenly. Return the baking sheet to the oven for another 5-10 minutes, allowing the flavors to meld and the cauliflower to become soft and roasty.
  2. Fry the Tortillas: Heat 1/4 cup of vegetable or canola oil in a large skillet over medium-high heat. The oil is ready when a small drop of water sizzles and dances across the surface. Working in batches, fry the corn tortillas for a few minutes on each side until they turn golden brown and crispy. Transfer the fried tortillas onto a paper towel-lined plate to drain excess oil. Repeat until all tortillas are fried.
  3. Assemble the Tostadas: Warm the refried black beans and homogenize if needed. Spread a generous layer of beans onto each crispy tortilla. Top with roasted cauliflower, fresh cilantro, pickled red onions, and a dollop of warmed green chile queso. Finish with a sprinkle of salt and a squeeze of lime juice to brighten the flavors. Serve immediately and enjoy the delightful combination of crunchy, creamy, and tangy flavors.

Notes

  • Adjust the amount of taco seasoning according to your taste preference; you may not need the entire package.
  • For a healthier option, you can bake the tortillas instead of frying, brushing them lightly with oil until crispy.
  • Pickled red onions can be store-bought or homemade for the best tangy flavor contrast.
  • To make this recipe vegan, substitute queso with a vegan cheese alternative or avocado slices.
  • Serve with lime wedges on the side for extra zing.

Nutrition

Keywords: cauliflower tostadas, black bean tostadas, vegetarian Mexican recipe, roasted cauliflower, fried tortillas, pickled onion, queso, meatless tacos

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