Cauliflower Black Bean Tostadas with Queso and Pickled Onion Recipe
Introduction
These Cauliflower Black Bean Tostadas bring together crispy roasted cauliflower, creamy black beans, and tangy pickled onions for a flavorful and satisfying meal. Topped with melty queso and fresh cilantro, they’re perfect for a quick weeknight dinner or a fun gathering.
Ingredients
- 1 large head of cauliflower, cut into florets
- Salt and olive oil
- 1 package taco seasoning (such as Siete brand)
- 1 (14-ounce) can refried black beans (e.g., Amy’s brand)
- 8–10 small corn tortillas (try Mission street tacos tortillas)
- 1/4 cup vegetable or canola oil
- Cilantro, chopped
- Pickled red onion
- Queso (such as Queso Mama green chile variety)
Instructions
- Step 1: Preheat your 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: Sprinkle taco seasoning over the roasted cauliflower and toss with tongs to coat evenly. Return the pan to the oven for another 5–10 minutes to deepen the flavors and soften the cauliflower.
- Step 3: Heat 1/4 cup of vegetable or canola oil in a large skillet over medium-high heat until hot enough that a drop of water sizzles.
- Step 4: Fry the corn tortillas a few at a time, cooking each side for a few minutes until golden and crispy. Drain on paper towels to remove excess oil and repeat with all tortillas.
- Step 5: Warm the refried black beans and queso.
- 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. Add salt and a squeeze of lime juice if desired.
Tips & Variations
- For a smoky twist, add smoked paprika to the taco seasoning before tossing with the cauliflower.
- If you prefer a lighter tostada, bake the tortillas until crisp instead of frying.
- Swap refried black beans for whole black beans mashed with a fork for a chunkier texture.
- Add avocado slices or a dollop of sour cream for extra creaminess.
Storage
Store any leftover roasted cauliflower, beans, and toppings separately in airtight containers in the refrigerator for up to 3 days. To reheat, warm the cauliflower and beans gently on the stove or in the microwave, and crisp up tortillas in a dry skillet. Assemble just before serving to keep tostadas crunchy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe vegan?
Yes, simply use a vegan queso or omit the cheese altogether. The roasted cauliflower and black beans provide plenty of flavor and texture on their own.
How do I make pickled red onion at home?
Thinly slice red onion and soak it in a mixture of equal parts vinegar and water with a pinch of salt and sugar. Let it sit for at least 30 minutes or overnight in the refrigerator for best flavor.
Print
Cauliflower Black Bean Tostadas with Queso and Pickled Onion Recipe
- Total Time: 55 minutes
- Yield: 8–10 tostadas 1x
- Diet: Vegetarian
Description
These Cauliflower Black Bean Tostadas with Queso and Pickled Onion offer a deliciously crispy, flavorful vegetarian meal packed with a variety of textures and zesty flavors. Roasted seasoned cauliflower pairs beautifully with creamy refried black beans, tangy pickled onions, fresh cilantro, and melted queso atop crunchy fried corn tortillas for a perfect combination of savory and fresh elements.
Ingredients
Vegetables and Produce
- 1 large head of cauliflower, cut into florets
- Cilantro, for garnish
- Pickled red onion, for topping
Pantry Items
- Salt, to taste
- Olive oil, for roasting
- 1 package taco seasoning (about 1 ounce; Siete brand recommended)
- One 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, for frying tortillas
Dairy
- Queso (Queso Mama brand – green chile variety recommended), warmed for topping
Instructions
- Roast the Cauliflower: Preheat the oven to 425°F (220°C). Arrange the cauliflower florets on a baking sheet and drizzle them with olive oil, then sprinkle with salt. Roast for 25-30 minutes until cauliflower is browned and tender. Remove the baking sheet, sprinkle the taco seasoning over the cauliflower, and use tongs to toss and coat evenly. Return to the oven for an additional 5-10 minutes to deepen the roasted flavor and soften further.
- Fry the Tortillas: In a large skillet, heat 1/4 cup of vegetable or canola oil until hot, testing by dropping a speck of water in to see it sizzle and move across the surface. Fry the corn tortillas a few at a time, cooking each side for a few minutes until golden brown and crispy. Drain the fried tortillas on a paper towel-lined plate to remove excess oil. Repeat until all tortillas are fried.
- Assemble the Tostadas: Warm the refried black beans and queso. Spread a generous layer of beans on each fried tortilla, top with roasted cauliflower, a sprinkle of fresh cilantro, pickled red onions, and a drizzle of warmed queso. Adjust seasoning with salt and a squeeze of lime juice as desired. Serve immediately while crisp and warm.
Notes
- You can adjust the amount of taco seasoning to taste—sometimes you might not need the whole packet.
- Homemade pickled onions can be used if preferred, or store-bought for convenience.
- Use oil with a high smoke point like vegetable or canola oil when frying tortillas for best crispness and safety.
- For a milder option, omit or reduce the queso or use a dairy-free alternative for a vegan twist.
- Leftover roasted cauliflower can be refrigerated and repurposed in salads or other dishes.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking and Frying
- Cuisine: Mexican
Keywords: Cauliflower tostadas, black bean tostadas, vegetarian Mexican recipe, roasted cauliflower, pickled onions, queso toppings
