Cauliflower Black Bean Tostadas with Queso and Pickled Onion Recipe
Crispy corn tostadas topped with flavorful roasted cauliflower seasoned with taco spices, creamy refried black beans, tangy pickled red onions, fresh cilantro, and warm, melty queso. This vibrant vegetarian dish offers a delightful combination of textures and bold Mexican-inspired flavors, perfect for a satisfying and easy meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8–10 tostadas 1x
- Category: Main Course
- Method: Roasting and Frying
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
Cauliflower:
- 1 large head of cauliflower, cut into florets
- Salt, to taste
- Olive oil, for roasting
- 1 package taco seasoning (Siete brand recommended)
Tostadas:
- 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
Instructions
- Roast the cauliflower: Preheat your oven to 425°F. Spread cauliflower florets on a baking sheet, drizzle with olive oil, and sprinkle with salt. Roast for 25-30 minutes until the florets are browned and tender.
- Season the cauliflower: Remove the baking sheet from the oven. Sprinkle taco seasoning over the cauliflower and toss well with tongs until the florets are fully coated. Return the pan to the oven and roast for an additional 5-10 minutes until soft and richly roasted.
- Fry the tortillas: Heat 1/4 cup of vegetable or canola oil in a large skillet over medium-high heat. Once hot (test by dropping a speck of water to see it sizzle), fry the corn tortillas a few at a time. Cook each side for a few minutes until golden brown and crispy. Transfer fried tortillas to a paper towel-lined plate to drain excess oil. Repeat with remaining tortillas.
- Prepare toppings and assemble: Warm the refried black beans and queso. To assemble, top each crispy tortilla with a spoonful of black beans, a generous portion of roasted cauliflower, a sprinkle of chopped cilantro, pickled red onion, and a drizzle of warm queso. Season with salt and a squeeze of lime juice if desired for an added fresh tang.
- Serve and enjoy: Serve your cauliflower black bean tostadas immediately while the tortillas are crisp and toppings are warm. Enjoy the wonderful balance of crunchy, creamy, and tangy flavors.
Notes
- For the taco seasoning, you can adjust the amount based on your spice preference.
- If you prefer a healthier option, bake the tortillas rather than frying them; brush lightly with oil and bake at 400°F until crisp.
- Pickled red onions can be made ahead and stored in the refrigerator for a tangy topping throughout the week.
- Use gluten-free corn tortillas if you require a gluten-free dish.
- To make this dish vegan, substitute queso with a vegan cheese or cashew-based cheese sauce.
Keywords: Cauliflower tostadas, black bean tostadas, vegetarian Mexican recipe, roasted cauliflower, crispy tortillas, queso tostadas, pickled red onion
