Name: Cauliflower Black Bean Tostadas with Queso and Pickled Onion Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 1 large head of cauliflower, cut into florets; Salt, to taste; Olive oil, for roasting; 1 package taco seasoning (Siete brand recommended); 1 (14-ounce) can refried black beans (Amy’s brand recommended); 8–10 small corn tortillas (Mission street tacos tortillas recommended); 1/4 cup vegetable or canola oil; Fresh cilantro, for garnish; Pickled red onion, for topping; Queso (Queso Mama brand green chile variety recommended), warmed

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Introduction

These Cauliflower Black Bean Tostadas are a vibrant, flavorful dish perfect for a quick dinner or casual gathering. Roasted cauliflower coated in taco seasoning pairs beautifully with creamy black beans, tangy pickled onions, fresh cilantro, and melted queso on crispy corn tortillas.

The image shows seven round tostadas with a golden brown crispy base, each topped with a layer of dark brown refried beans spread evenly. On top of the beans are small pieces of roasted cauliflower, displaying a light golden color with some charred edges. Bright pink pickled onions are scattered over, along with fresh green cilantro leaves adding a pop of color. A creamy white sauce with visible herbs is drizzled generously on each tostada, partly covering the toppings. Two lime wedges sit on the side on a white marbled surface, adding a fresh touch to the arrangement. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large head of cauliflower, cut into florets
Salt and olive oil
1 package taco seasoning (Siete brand recommended)
1 (14-ounce) can refried black beans (Amy’s brand recommended)
8–10 small corn tortillas (Mission street tacos tortillas recommended)
1/4 cup vegetable or canola oil
Cilantro, for garnish
Pickled red onion, for topping
Queso (Queso Mama brand, green chile variety recommended)
Salt and lime juice, to taste

Instructions

Step 1: Preheat the oven to 425°F (220°C). Arrange the cauliflower florets on a baking sheet, drizzle with olive oil, and sprinkle with salt. Roast for 25-30 minutes until browned and tender.
Step 2: Remove the cauliflower from the oven and sprinkle the taco seasoning over it. Toss with tongs to coat evenly, then return to the oven for an additional 5-10 minutes to deepen the flavors and ensure the cauliflower is soft and roasted.
Step 3: Meanwhile, heat 1/4 cup of oil in a large skillet over medium-high heat. Test the heat by dropping a small amount of water into the oil—it should sizzle immediately.
Step 4: Fry the tortillas in batches, cooking a few minutes on each side until golden brown and crispy. Drain on paper towels to remove excess oil.
Step 5: Warm the black beans and queso separately until heated through.
Step 6: Assemble the tostadas by spreading black beans on each crispy tortilla, topping with roasted cauliflower, a sprinkle of cilantro, pickled red onion, and a drizzle of warm queso.
Step 7: Finish with a pinch of salt and a squeeze of lime juice to brighten the flavors. Serve immediately and enjoy!

Tips & Variations

For an extra layer of flavor, add a dash of smoked paprika or chipotle powder to the taco seasoning before tossing with the cauliflower.
Use baked tortillas instead of frying for a lighter version; just brush tortillas with oil and bake until crisp.
Swap black beans for pinto or refried white beans if preferred.
Add sliced avocado or a dollop of sour cream for creaminess.

Storage

Store leftover roasted cauliflower and black beans separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave. Tortillas are best enjoyed fresh but can be kept in an airtight container for a day; re-crisp in a hot skillet before assembling.

How to Serve

The image shows two tostadas on a white marbled surface. Each tostada is made of a crispy light brown tortilla base, topped with a layer of refried beans that is dark brown and mashed. On top of the beans, there is a plentiful layer of roasted cauliflower pieces that are golden and slightly charred. There are thin slices of pickled red onions scattered across the roasted cauliflower, adding bright pink and white colors. The tostadas are drizzled with creamy, pale off-white sauce with herbs. Fresh green cilantro leaves are sprinkled over the top and around the tostadas on the surface. A wedge of lime with light green flesh is partially visible at the bottom left of the image. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

Yes, use a vegan queso or omit the cheese entirely. The dish will still be flavorful and satisfying with the roasted cauliflower and beans.

How can I pickle red onions quickly at home?

Slice red onions thinly and soak them in a mixture of equal parts vinegar and water with a pinch of salt and sugar for at least 30 minutes. They’re ready to use and add a bright tangy crunch to the tostadas.