Cauliflower Black Bean Tostadas with Queso
Make cauliflower black bean tostadas with crisp corn tortillas, roasted cauliflower, creamy queso, and quick-pickled onion for a bright vegetarian dinner.
Servings: 4
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 15 minutes
Total: 45 minutes
Ingredients
Ingredients
- 1 large head cauliflower cut into florets
- 2 tablespoons olive oil for roasting
- 1 packet taco seasoning use as needed
- 1 14-ounce can refried black beans warmed
- 8–10 small corn tortillas for frying
- 1/4 cup vegetable oil for frying
- 1 small red onion thinly sliced and quick-pickled
- 1/3 cup white vinegar for pickling
- 2/3 cup water for pickling
- 1 pinch each salt and sugar for pickling
- 1/2 cup queso warmed
- 1/4 cup cilantro chopped
Instructions
Instructions
- Thinly slice the red onion. Put it in a jar with vinegar, water, a pinch of salt, and sugar; shake and refrigerate.
- Heat the oven to 425°F. Toss cauliflower with olive oil and salt, roast 25–30 minutes until browned and tender, then toss with taco seasoning and roast 5–10 minutes more.
- Heat the vegetable oil in a skillet. Fry tortillas a few at a time for several minutes per side until golden and crisp; drain and season with salt.
- Warm the refried beans and queso. Layer each tostada with beans, cauliflower, cilantro, pickled onion, and queso.