Imagine whipping up a dish that’s a delightful mix of tangy, creamy, crunchy, and smoky flavors, all piled on a crispy corn tortilla. That’s exactly what you get with these Cauliflower Black Bean Tostadas! Here’s how to make them:
Ingredients:
- 1 large cauliflower head, chopped into florets
- Salt and olive oil for seasoning
- Your favorite taco seasoning (I recommend Siete brand)
- 14-ounce can of refried black beans (Amy’s brand is a good choice)
- 8-10 small corn tortillas (Mission street tacos tortillas work great)
- 1/4 cup vegetable or canola oil
- Fresh cilantro, chopped
- Pickled red onions
- Queso (try Queso Mama brand with green chile)
Instructions:
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Roast the Cauliflower:
- Preheat your oven to 425°F.
- Spread the cauliflower florets on a baking sheet, drizzle with olive oil, and sprinkle with salt.
- Roast for 25-30 minutes until they’re nicely browned and tender.
- Sprinkle taco seasoning over the cauliflower and toss to coat evenly. You might not use the entire packet.
- Put it back in the oven for another 5-10 minutes to enhance the flavors.
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Prepare the Tostadas:
- Heat the oil in a large skillet over medium-high heat. You’ll know it’s ready when a drop of water sizzles on contact.
- Fry the tortillas in the hot oil for a few minutes on each side until they’re golden and crispy. Drain them on paper towels.
- Warm the black beans in a pot or microwave.
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Assemble the Tostadas:
- Spread the warm black beans on each crispy tortilla.
- Top with roasted cauliflower, a sprinkle of cilantro, some pickled onions, and a dollop of warmed queso.
- Add a dash of salt and a squeeze of lime to taste.
There you have it—crunchy, creamy, tangy, and utterly delicious vegetarian tostadas that are perfect for any meal. Enjoy your creation and don’t forget to savor every bite!
