Description
These Cauliflower Black Bean Tostadas with Queso and Pickled Onion offer a flavorful and satisfying vegetarian meal. Roasted cauliflower florets seasoned with taco spices are layered on crispy fried corn tortillas along with creamy refried black beans, tangy pickled onions, fresh cilantro, and melted queso. This recipe brings together a perfect balance of crunchy texture, creamy toppings, and savory Mexican-inspired flavors, making it an ideal dish for a quick weeknight dinner or casual gathering.
Ingredients
Scale
Roasted Cauliflower
- 1 large head of cauliflower, cut into florets
- Salt, to taste
- Olive oil, for drizzling
- 1 package taco seasoning (preferably Siete brand)
Beans and Tortillas
- 1 (14-ounce) can refried black beans (Amy’s brand recommended)
- 8–10 small corn tortillas (Mission street tacos tortillas preferred)
- 1/4 cup vegetable or canola oil, for frying
Toppings
- Cilantro, fresh, chopped
- Pickled red onion
- Queso (Queso Mama brand green chile variety recommended)
- Salt, to taste
- Lime juice, for finishing
Instructions
- Roast the Cauliflower: Preheat your oven to 425°F. Arrange the cauliflower florets on a baking sheet and drizzle with olive oil, then sprinkle with salt. Roast in the oven for 25-30 minutes until the cauliflower is browned and tender. Remove from the oven, sprinkle taco seasoning over the cauliflower, and use tongs to toss until evenly coated (use less than the full packet if preferred). Return the cauliflower to the oven for an additional 5-10 minutes to deepen the flavors and soften the florets further.
- Fry the Tortillas: In a large skillet, heat 1/4 cup of vegetable or canola oil until hot enough that a drop of water sizzles across the surface. Fry the corn tortillas a few at a time, cooking for a few minutes on each side until they turn golden brown and crisp. Remove the tortillas and place them on a paper towel-lined plate to drain excess oil. Repeat with the remaining tortillas.
- Assemble the Tostadas: Spread warmed refried black beans over each fried tortilla. Top with the roasted cauliflower florets, fresh cilantro, and pickled red onions. Warm the queso and drizzle or dollop it generously on top. Finish by sprinkling with salt and a squeeze of lime juice to taste. Serve immediately for the best crunch and flavor.
Notes
- For a spicier tostada, add extra taco seasoning or a drizzle of hot sauce.
- Use fresh lime juice at the end to brighten the dish and enhance flavors.
- To make the pickled onions, thinly slice red onions and soak them in vinegar with a pinch of sugar and salt for at least 30 minutes.
- If preferred, bake the tortillas for a lower-fat alternative instead of frying.
- Double the recipe for a larger crowd or meal prepping.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking and Frying
- Cuisine: Mexican
Keywords: cauliflower tostadas, black bean tostadas, vegetarian Mexican recipe, roasted cauliflower, crispy tortilla, queso, pickled onion, easy vegetarian dinner, Mexican-inspired
